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Honey Roasted Carrots and Parsnips

Make Honey glazed parsnips and carrots with this easy honey balsamic glaze. Honey roasted carrots and parsnips cut into sticks and seasoned for  an amazing dish of honey glazed carrots and parsnips

 
honey glazed carrots and parsnips

 

Carrots and Parsnips

  • Are you looking for another way to serve carrots?
  • Are you looking for healthy ways to incorporate more vitamin-rich foods into your weekly menu?
  • And have you ever tried a parsnip or would you like to? 

 

If you answered yes to any one of these questions, then keep reading, if not scroll down and we will have some other vegetable suggestions for you.    See we aim to please! 

We are not sweetened vegetable “likers” here on the Ranch, we don’t usually put marshmallows on sweet potatoes.  And we don’t normally sugar carrots, we love the naturally sweet taste of a perfectly roasted veggie with just a minimal of seasonings.
    
Not that there is anything wrong with adding sweetener to a vegetable dish.   Sometimes we go ahead and top those sweet potatoes with marshmallows and toss a little sugar on those carrots.  And like today we used a little honey balsamic glaze to season these Honey roasted carrots and parsnips.   

 

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Honey Glazed Carrots and Parsnips Recipe

Ingredients:

  • 4 or 5 Whole Carrots
  • 3 Parsnips
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Honey
  • 2 Tablespoons Olive Oil
  • Coarse Sea Salt
  • Black Pepper
  • Parsley, fresh or dried
 
Equipment Needed:
  • Baking Sheet
  • Cleaver or Large Sharp Knife

 

How to Make Honey Roasted Carrots and Parsnips:

 

parsnip and carrots

 

If you are not familiar with parsnips, they are very similar to carrots except they are white and have a nuttier earthier taste. Parsnips are great to pair with carrots because of the similar size and taste but they are just different enough to make an interesting dish like this honey glazed carrots and parsnips.       

 

veggies cut into sticks
 
Preheat oven to 400 degrees.  Wash, scrub and peel carrots and parsnips and then cut them into sticks. Don’t you think when the carrots and parsnips are cut into sticks, they get along nicely and look so pretty?   

 

honey glazed parsnips and carrots

 
To make a honey balsamic glaze whisk together honey, balsamic vinegar, and olive oil in a medium bowl.   Place carrots and parsnips on a greased baking sheet in a single layer and toss them in the honey balsamic glaze.   Bake in the 400F degree oven for 25-30 minutes, stirring once. 

 

honey glazed parsnips and carrots

 

Garnish with sea salt, pepper, and parsley to taste.  The sweetness of the honey in this Carrot and Parsnip dish is offset by the balsamic vinegar.    And together they come together to make a light glaze that’s not too sweet and not too acidy. 

These little sticks can be served as a beautiful side dish for dinner parties, Thanksgiving dinner or on the side with burgers or hot dogs.   It’s a versatile dish is visually similar to fries.  

 

Other Vegetable Side Dish Recipes:

 

Click HERE to save this Roasted Vegetable Recipe to Pinterest

 

Honey roasted carrots and parsnips with a honey balsamic glaze

Make Honey glazed parsnips and carrots with a honey balsamic glaze. Glaze sticks of Honey roasted carrots and parsnips for honey glazed carrots and parsnips.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: honey balsamic glaze, honey glazed carrots and parsnips, Honey glazed parsnips and carrots, Honey roasted carrots and parsnips
Servings: 4
Calories: 171kcal
Author: Evelyn

Ingredients

Instructions

  • Preheat oven to 400 F degrees
  • Wash and scrub carrots and parsnips then peel and cut into sticks
  • In a medium bowl, whisk together honey, balsamic vinegar, and olive oil. Toss carrots and parsnips in the balsamic mixture.
  • Place carrots and parsnips on a greased baking sheet in a single layer. Bake for 25-30 minutes, stirring once
  • Garnish with sea salt, pepper, and parsley to taste.

Nutrition

Calories: 171kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 436mg | Fiber: 6g | Sugar: 10g | Vitamin A: 167IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 1mg

Recipe Rating




Wendy Wermager

Tuesday 13th of July 2021

Could I marinate them overnite & then bake them ?

Evelyn

Tuesday 13th of July 2021

I haven't tried it but I don't think it will change the flavor. Please let us know if you decide to try it. Hugs Evelyn