This recipe for Honey Roasted Carrots and Parsnips is an easy side dish to serve with any type of protein. Just top roasted root vegetables with walnuts, fresh herbs, and a sweet honey-cumin sauce to make this veggie side in about 30 minutes.
Veggies really can be comfort food, especially when they're roasted until they're sweet, tender, and browned on the edges. Hearty root vegetables are ideal for this purpose.
Roasted carrots are an old standby for me, but this time, I wanted to change things up a little bit, and I decided to add a less common (but still delicious) root veggie into the mix—parsnips!
Parsnips are a root vegetable that is closely related to carrots. They're more of a white/cream color, and they tend to taste a little bit less sweet.
Parsnips are an example of a white-colored food that's packed with nutrients. (Ever heard the myth that white foods aren't healthy?) Parsnips may not be as vibrant in color as their carrot cousins, but they're still an excellent source of fiber and vitamin C. Definitely deserving of a spot on your table!
One simple way to get the benefits of both carrots and parsnips is to roast them all together in one pan with honey, apple cider vinegar, and a pantry-friendly mix of ground spices. This recipe is exactly how I like to do it.
These are the ingredients you'll need to make Honey Roasted Carrots and Parsnips.
- Parsnips - Parsnips are cream-colored root vegetables that are closely related to carrots. (They look like them, too!) I use 2 large parsnips for this recipe.
- Carrots - I use 8 small carrots for this recipe.
- Oil - Whatever oil you like to use for high heat cooking.
- Apple cider vinegar
- Ground cumin
- Ground coriander
- Garlic powder
Optional ingredients for garnishing:
- Chopped walnuts - Look for walnuts in the bulk section for the greatest savings. You can also bring a reusable container to cut back on packaging waste.
- Fresh thyme
- Fresh parsley
To prepare for this recipe, slice the parsnips into fourths so they are a similar size to the carrots. Preheat your oven to 450º and spread the parsnips and carrots on a rimmed baking sheet.
Next, mix together the honey-cumin sauce. Whisk oil, honey, apple cider vinegar, cumin, coriander, garlic powder, salt, and pepper together in a small bowl.
Pour half of the sauce over the carrots and parsnips and mix the vegetables with your hands until they're evenly coated. Set the remaining sauce aside for serving, and transfer the baking sheet to the oven. Cook 24 minutes, pausing to stir the vegetables halfway through. The parsnips and carrots are done when they're tender and browned on the edges.
Once the vegetables are cooked, remove the baking sheet from the oven and transfer the roasted parsnips and carrots to a serving dish.
Pour the remaining honey-cumin sauce over the vegetables and serve with chopped walnuts, thyme leaves, fresh parsley, and additional honey for drizzling if desired.
Can you Make This Recipe Ahead of Time?
If you make these Honey Roasted Carrots and Parsnips ahead of time, store the vegetables (without the garnish) in an airtight container and refrigerate for up to five days.
To reheat, spread the vegetables on a baking sheet, drizzle with a little more oil (or honey-cumin sauce), and roast in a 450º F oven for about 5 minutes. Garnish with walnuts, thyme leaves, parsley, and additional honey before serving if desired.
What if You Only Have Small Parsnips (or Large Carrots)?
As written, this recipe calls for two large parsnips and eight small carrots. In reality, though, you can make it with any size of vegetables.
The main goal is for the carrots and parsnips to be a similar size so they cook evenly together.
If you use small parsnips, you may want to slice them in half (instead of fourths) or keep them whole if they're already similar in size to the carrots.
Conversely, if you use large carrots, you may need to slice them in halves or fourths like the parsnips.
Keep in mind that the cooking time changes slightly depending on the size of your vegetable cuts. Take a peek every few minutes towards the end of the roasting process and remove the vegetables from the oven once they're tender and browned on the edges.
- Vegan variation: Substitute maple syrup for honey.
- Nut-free variation: Substitute pumpkin seeds or roasted chickpeas for walnuts.
- If you don't have apple cider vinegar, substitute regular white distilled vinegar, rice vinegar, or white wine vinegar.
- Instead of walnuts, substitute chopped pecans, pistachios, or almonds.
- If you don't have parsnips, use a double portion of carrots.
Best Recipes to Serve with This Side Dish
- Brussels Sprouts Orzo
- Portobello Mushroom French Onion Soup
- Tomato Barley Soup with Roasted Chickpeas
- Baked Tofu Harvest Bowls
- Roasted Brussels Sprouts Pizza with Cranberries and Goat Cheese
Carrots and parsnips roasted in sweet honey-cumin sauce and topped with fresh herbs and crunchy walnuts.
- 2 large parsnips, cut into fourths lengthwise
- 8 small carrots
- 2 tablespoons grapeseed oil or oil of choice
- 4 teaspoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Chopped walnuts, toasted if desired
- Fresh thyme leaves
- Chopped fresh parsley
- Honey for drizzling
Preheat oven to 450 degrees Fahrenheit and spread parsnips and carrots on a rimmed baking sheet.
Whisk oil, honey, apple cider vinegar, cumin, coriander, garlic powder, salt, and pepper. Pour half of the sauce over the carrots and parsnips and mix with your hands until the vegetables are evenly coated. Set the remaining sauce aside and transfer the baking sheet to the oven. Cook 24 minutes, stirring halfway through, or until the parsnips and carrots are tender and browned on the edges.
Remove the baking sheet from the oven and transfer the parsnips and carrots to a serving dish. Pour the remaining sauce over the vegetables and serve with chopped walnuts, thyme leaves, parsley, and additional honey if desired.
Store Honey Roasted Carrots and Parsnips (without garnish) in an airtight container and refrigerate for up to five days. To reheat, spread the vegetables on a baking sheet, drizzle with additional oil or sauce if desired, and roast in a 450º F oven for 5 minutes, or until hot. Garnish with walnuts, thyme leaves, parsley, and additional honey before serving if desired.
Vegan variation: Substitute maple syrup for honey.
Nut-free variation: Substitute pumpkin seeds or roasted chickpeas for walnuts.
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