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Overhead view of a platter of honey roasted parsnips and carrots with lemons on the side.
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Honey Roasted Parsnips and Carrots

You’ll love just how easily these honey roasted parsnips and carrots come together for a flavorful side dish that goes with everything! It’s simple enough for a busy weeknight but also perfect for holidays and special occasions.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 198kcal
Author Carmy

Equipment

Ingredients

  • 4 to 5 parsnips peeled and quartered (~350 grams)
  • 4 to 5 carrots peeled and quartered (~350 grams)
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 sprigs rosemary
  • lemon

Instructions

  • Heat the oven to 400F and lightly grease a large sheet pan.
  • Toss together the parsnips, carrots, oil, honey, salt, pepper, garlic powder, and rosemary.
  • Transfer the parsnips and carrots to a lightly greased sheet pan and spread them into a single layer.
  • Roast the root veggies for 25 to 30 minutes, flipping them at the halfway mark. Broil the parsnips and carrots for 3 to 5 minutes if you want them to be more caramelized.
  • Before serving, finish off the vegetables with a splash of fresh lemon juice.

Video

Nutrition

Calories: 198kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 361mg | Potassium: 627mg | Fiber: 7g | Sugar: 17g | Vitamin A: 14621IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 1mg