Honey Roasted Carrots and Parsnips

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

Simple honey roasted carrots and parsnips are sweet and savory and scented with fresh thyme for a perfect spring side dish.

It’s finally spring and suddenly I’m craving simpler, lighter meals – with lots of seasonal produce and maybe just a little more color on the plate.

Lately, that’s looked like tossing together a quick strawberry goat cheese salad for a light lunch, roasting up a batch of asparagus and potatoes for an easy side, or tossing cauliflower with cumin and coriander when I want something flavorful but low-fuss.

But the combo I keep coming back to? Carrots and parsnips. These root vegetables roast beautifully, they’re naturally sweet, and they pair perfectly with a honey glaze and a sprinkle of fresh thyme.

While there are many ways to prepare carrots (sauteed carrots and stovetop brown sugar glazed carrots are great for keeping the oven free for other things), roasting is definitely my very favorite way to coax maximum flavor out of vegetables.

These honey roasted carrots and parsnips are one of those side dishes that quietly steal the show. They’re easy to make, go with just about everything, and bring all the cozy spring vibes to your table – whether it’s a weeknight dinner, Easter spread, or just an easy lunch.

Why You’ll Love This Recipe

It’s the easiest side you’ll make all season. Just toss everything in a bowl, spread it out on a sheet pan, and let the oven do its thing. No fancy steps, no babysitting.

It smells amazing while it roasts. Between the fresh thyme, honey, and toasty edges, your kitchen is going to smell like you’ve got something really impressive going on.

It’s super versatile. This pairs perfectly with roast chicken, salmon, grain bowls, or even tucked next to a simple goat cheese frittata. It’s low-effort but never boring!

Roasting just makes vegetables better. It concentrates flavor, adds texture, and gives you those crispy golden edges we all secretly pick off the pan.

Ingredient Notes

Carrots & Parsnips

In my opinion, parsnips are a HIGHLY underrated vegetable. They are sweet and earthy and pair so well with their carrot cousins, adding an extra layer of complexity to an ordinary roasted carrot dish.

Try to cut the vegetables into similar-sized pieces (about 2 inches) so they cook evenly. Parsnips are usually thicker at the top, so you might need to slice them in half lengthwise first. I usually peel the vegetables for this recipe, but you don’t have to! Just give them a good scrub and you’ll be good to go.

Olive Oil

The oil will help everything roast up golden and crisp around the edges. You don’t need anything fancy – just a good, basic cooking olive oil will do the trick.

For a richer dish, you can substitute melted butter for half the olive oil.

Honey

Honey will add that lovely caramelized glaze and bring out the natural sweetness of the vegetables. You can also use maple syrup here if you prefer, or if you want to make this a vegan dish!

Fresh Thyme

A few chopped leaves go a long way. If you don’t have fresh, dried thyme works too – just use a little less (about ½ teaspoon).

Fresh rosemary is a nice substitute.

Salt & Pepper

I like to season before baking, taste after baking, and add an additional sprinkle of salt and pepper if needed.

Step by Step Instructions

1. Preheat your oven to 400°F.

1. In a medium bowl, whisk together the olive oil, honey, and thyme (if using). Season with salt and pepper to taste (I use about a 1/2 teaspoon of each and sprinkle with additional salt and pepper after baking).

1. Add the carrots and parsnips in the bowl, and toss everything together until the veggies are well coated.

1. Spread the mixture out evenly on a baking sheet and drizzle any leftover liquid from the bowl over the top.

1. Roast for 25–30 minutes, giving everything a stir halfway through, until the vegetables are tender and lightly caramelized. Taste and add a little more salt and pepper if needed.

Recipe Tips & Suggestions

Don’t overcrowd the pan. Use a large baking sheet, and spread the veggies in a single layer to give them some breathing room so they roast instead of steam. If they’re too packed in, they won’t get those delicious crispy bits.

Use parchment paper on your baking tray if you want an easier cleanup – but skip it if you’re after extra caramelization. Direct contact with the pan helps those golden edges form.

Want a little citrus brightness? Add a squeeze of lemon juice right before serving. It balances the sweetness and adds a fresh springy note!

Storage Instructions

You can store leftovers in an airtight container in the fridge for up to 4 days. They reheat well and make a great little add-on to lunches or grain bowls! You can warm them in the microwave, but if you want to bring back a bit of that roasted texture, pop them in a 375°F oven for about 10 minutes.

These are best enjoyed fresh, but if you do freeze them, keep in mind the texture will be softer when reheated. Freeze in a single layer first, then transfer to a container or bag.

Serving Suggestions

• Serve these honey roasted carrots and parsnips with Greek chicken bites and rice pilaf for an easy, balanced meal.

• Pair with these chimichurri chicken thighs! The fresh herb sauce plays so well with warm, caramelized veggies.

• Plate next to this baked chicken with lemon and thyme to balance out the bright citrus with something a little earthy and sweet.

• This a great side for any meaty main like this top round roast, pork roast, or these maple-glazed pork chops.