• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe

Grateful Grazer

menu icon
go to homepage
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Work With Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Grateful Grazer

    Published: Nov 5, 2020 · Modified: Mar 11, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · Leave a Comment

    Honey Roasted Carrots and Parsnips

    Jump to Recipe Print Recipe

    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.

    Honey roasted carrots and parsnips on beige serving platter with walnuts and fresh herbs.

    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.

    Parsnips, carrots, honey, walnuts, fresh thyme, and dry spices on white marble.

    Ingredients

    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.
    • Honey
    • 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
    Whole parsnips, whole carrots, and walnuts on white marble.

    Instructions

    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.

    Horizontal overhead image of roasted carrots and parsnips with walnuts and green herbs.

    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.

    Platter of roasted vegetables topped with walnuts and herbs.

    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.

    Ingredient Substitutions

    • 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.
    Overhead image of roasted carrots and parsnips on a beige serving platter.

    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

    Honey Roasted Carrots and Parsnips

    Carrots and parsnips roasted in sweet honey-cumin sauce and topped with fresh herbs and crunchy walnuts.
    4.15 from 7 votes
    Print Pin Save Saved! Rate
    Course: Side Dish
    Cuisine: Holiday, vegetarian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Author: Stephanie McKercher, RDN

    Equipment

    • rimmed baking sheet
    • Oven

    Ingredients

    Roasted Carrots and Parsnips:

    • 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

    Optional for serving:

    • Chopped walnuts, toasted if desired
    • Fresh thyme leaves
    • Chopped fresh parsley
    • Honey for drizzling

    Instructions

    • 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.

    Notes

    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.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Did you try this recipe? Please leave a star rating in the recipe card above. Your feedback is appreciated!

    Save this recipe on Pinterest:

    Roasted vegetables with nuts and parsley on beige ceramic platter with text reading, "Honey Roasted Carrots and Parsnips - find the full recipe on GratefulGrazer.com."

    Want more easy vegetarian recipes? Subscribe to Grateful Grazer to get plant-based meal ideas delivered to your inbox.

    Try These Recipes Next:

    • Easy No-Bake Homemade Energy Bars with Oats
    • Creamy Spiced Carrot and Lentil Soup
    • Easy Vegan Sweet Potato Casserole with Pecans
    • One-Pot Tofu Pumpkin Curry with Coconut Milk
    319 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I accept the Privacy Policy

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

    Learn more →

    Popular Right Now:

    • 31 Best Healthy and Easy Vegetarian Lunches for Work
    • Berry Coconut Water Smoothie
    • One-Pot Yellow Split Pea Soup
    • Vegetarian Freezer Meals
    • Easy Edamame Crunch Salad
    • Vegetarian Grocery List and Shopping Tips
    • Vanilla Matcha Latte
    • Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini

    Vegetarian Meal Prep:

    • Mediterranean Lentil Salad with Feta and Mint
    • Forbidden Black Rice and Beans with Mango
    • Overnight Mango Banana Chia Pudding with Coconut Milk
    • How to Press Tofu

    Footer

    Grateful Grazer

    • About
    • Blog
    • Recipes
    • Subscribe

    Work with Me

    • Media Partnerships
    • Media Highlights
    • Contact

    Resources

    • FREE: 100+ Meal Prep Ideas
    • FREE: Grocery List
    • Meal Prep Ebook
    • Cookbook
    • Pinterest
    • Instagram
    • Facebook
    • Twitter
    • TikTok

    Health information is for educational purposes only. Nutrition facts are estimates only.

    Privacy Policy | Disclosure Policy | Terms and Conditions

    Copyright © 2022 The Grateful Grazer, LLC