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Honey Roasted Parsnips and Carrots

These honey roasted veggies are a perfect holiday (or any day) side dish celebrating gorgeous fall flavors.
Prep Time5 mins
Cook Time35 mins
Course: Side Dish
Cuisine: American
Keyword: honey roasted carrots, honey roasted parsnips
Servings: 4 people
Calories: 306kcal
Author: Jovita | Yummy Addiction


  • 1 lb (450g) parsnips
  • 1 lb (450g) carrots
  • 4 tbsp olive oil
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 4 tbsp lemon juice
  • 1/2 tsp salt , or to taste
  • 3 tbsp honey
  • A few sprigs fresh thyme , leaves only
  • 3 cloves garlic , minced


  • Peel the carrots and parsnips. Cut off the tops and cut lengthwise in halves or in quarters depending on their size so all the vegetables are the same thickness.
  • Preheat an oven to 400°F (200°C).
  • (Optional step). Bring a large pot of water to a boil and cook the parsnips and carrots for 5 minutes. Your can skip it and proceed straight to the next step. Transfer the veggies to a baking dish.
  • In a medium bowl, mix together the rest of the ingredients. Pour the mixture over the parsnips and carrots and toss to coat.
  • Roast for 30-40 minutes or until tender to your liking. Serve on the side of a main dish or enjoy on their own.


Serving: 1g | Calories: 306kcal | Carbohydrates: 46.2g | Protein: 2.6g | Fat: 1.7g | Sodium: 381.2mg | Sugar: 24.2g