Honey Balsamic Roasted Parsnips and Carrots
Roasted Parsnips and Carrots tossed in a honey balsamic glaze are a simple side dish that’s perfect throughout the fall and winter. This kind of side dish is quick to assemble and goes with just about any main dish!
This Might Just Be the Easiest Side Dish EVER
This roast carrots and parsnips recipe is a variation of my favorite balsamic roasted carrots. I started adding parsnips to my roast carrots a few winters ago and I couldn’t get enough of the lightly peppery yet sweet flavor they added to the side dish.
This is one of those handy sides that goes with just about anything and is perfect for rounding out quick weeknight meals as well as special holiday dinners.
Let me count all the reasons I think you’ll love these honey balsamic roasted carrots and parsnips, too:
✔15 Minutes of Prep: The carrots and parsnips can be sliced and the honey balsamic glaze whisked together in a matter of minutes, then you just pop everything into the oven while you finish making dinner.
✔ Golden, Caramelized Edges: Parsnips and carrots roasted in honey caramelize beautifully around the edges while the insides stay nice and soft.
✔ Balanced Flavor: I use an equal amount of carrots and parsnips for the perfect blend of sweet, earthy, and peppery that keeps every bite interesting.
Enjoy!
-Katie
The Ingredients You’ll Need
A full list of ingredients with their measurements can be found in the recipe card below, but let’s take a look at what this recipe calls for.
- Carrots and Parsnips — Both need to be peeled and sliced into ½-inch chunks. I suggest slicing them on the diagonal for a pretty presentation.
- Olive Oil — Helps the veggies crisp up around the edges.
- Honey — Can be swapped with pure maple syrup if you need to keep this side dish vegan.
- Balsamic Vinegar — Also amps up the caramelization factor and infuses the veggies with a deep, fruity flavor.
- Orange Zest — Can be omitted if you don’t have an orange on hand, but it adds a pop of freshness that brightens up the dish.
- Garlic — Just 3 cloves are all you need, otherwise you’ll overpower the honey balsamic glaze.
- Rosemary — Feel free to replace the fresh rosemary with another hardy roasting herb, or a sprinkling of dried Italian seasoning.
How to Roast Carrots and Parsnips
So long as you remember to line your baking sheet with a piece of parchment paper, both the prep and cleanup for this side dish will be quick and easy.
- Make the honey balsamic glaze. I like to whisk everything together in a glass measuring cup for easier pouring.
- Toss the veggies to coat. I typically add the sliced carrots and parsnips to the baking sheet before tossing with the glaze. This means one less dish to clean later on!
- Roast until golden. Since we’re roasting two sturdy root vegetables, they’ll need to cook for around 40 minutes total in a 425ºF oven. I suggest stirring them halfway through cooking to ensure they roast evenly.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Your FAQs, Answered!
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I roast the vegetables using the convection setting?
I used a conventional oven to roast the veggies, and that’s what I prefer when roasting hardy root vegetables like carrots and parsnips. They benefit from a longer roasting period, which helps slowly caramelize the edges and develop the flavors.
If you use the convection (i.e. fan) setting, you’ll likely wind up with burnt edges and a crunchy interior.
Should the carrots and parsnips be peeled?
Yes! Peel both before roasting for best results.
Why are my vegetables still hard after 45 minutes?
Did you crowd the baking sheet? Is your oven hot enough? Did you slice the vegetables too thickly? All of these could cause the carrots and parsnips to still be crunchy after 45 minutes.
What to Serve with Carrots and Parsnips
This is one of my favorite sides for Thanksgiving and Christmas, but I also make these honey roasted carrots and parsnips on busy weeknights. Here are some entrees that pair well with the veggies:
- Slow Cooker Spiral Ham
- Smoked Turkey Breast
- Traeger Prime Rib
- Italian Sausage Lasagna Rolls
- Instant Pot Chuck Roast
- Citrus and Herb Roasted Chicken
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More Easy Roasted Vegetable Recipes
Looking for more ways to roast vegetables? I’ve linked my family’s favorite recipes below. You can also browse all of the side dish recipes in the Ingredient Index.
Honey Balsamic Roasted Parsnips and Carrots Recipe
Roasted parsnips and carrots tossed in a honey balsamic glaze are a simple side dish that’s perfect throughout the fall and winter.
Ingredients
- 6 medium carrots, peeled and sliced ½-inch thick on a diagonal
- 4 medium parsnips, peeled and sliced ½-inch thick on a diagonal
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- ½ teaspoon orange zest
- 3 garlic cloves, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with foil or parchment for easy cleanup.
- Prep the vegetables. Peel and slice the carrots and parsnips on a sharp diagonal, about ½ inch thick. Try to keep pieces similar in size for even roasting.
- Make the glaze. In a small bowl or glass measuring cup, whisk together the olive oil, honey, balsamic vinegar, orange zest, garlic, and rosemary.
- Toss to coat. Place the sliced vegetables on the prepared baking sheet. Pour the glaze over top and toss until everything is evenly coated. Season with salt and pepper.
- Roast. Spread the veggies in a single layer with a little space between each slice. Roast for 20 minutes, then toss and flip. Roast for another 15–20 minutes, or until tender and deeply golden on the edges.
- Finish and serve. Transfer the roasted vegetables to a serving platter and drizzle any remaining glaze from the pan over the top. Garnish with chopped parsley or a sprinkle of extra rosemary, if desired.
Notes
6 medium carrots and 4 medium parsnips should yield approximately 3 pounds (48 ounces) or 6 cups of sliced veggies. I like to use 3 cups of sliced carrots and 3 cups of sliced parsnips for a balanced veggie mix.
Recipe adapted from Honey Balsamic Carrots.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 126mgCarbohydrates: 33gFiber: 6gSugar: 16gProtein: 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Try Roasted Parsnips and Carrots!
The next time you need a super easy side dish and have root vegetables like carrots and parsnips to use up, make this delicious honey balsamic glazed version. It’s great for weeknight dinners and holiday parties alike!
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
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