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Honey-Glazed Roasted Carrots and Parsnips

Honey-Glazed Roasted Carrots and Parsnips

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic vegetarian side dish brings out the natural sweetness of autumnal root vegetables through slow roasting and a simple, glossy glaze. The combination of earthy parsnips and vibrant carrots provides a beautiful contrast in both colour and texture, while a touch of balsamic vinegar cuts through the honey to provide a balanced, savoury finish. It is a timeless accompaniment that feels equally at home on a mid-week dinner table as it does for a festive celebration.

Ideal for a traditional Sunday roast or a seasonal feast, these honey-glazed roasted carrots and parsnips are both effortless and impressive. You can even prepare the vegetables a couple of hours ahead of time, making it a stress-free option when hosting guests. Simply drizzle with the warm butter glaze just before serving to ensure they stay perfectly caramelised and full of flavour.

Ingredients for Honey-Glazed Roasted Carrots and Parsnips

900g carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
900g parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
90ml olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

How to make Honey-Glazed Roasted Carrots and Parsnips

Position 1 rack in centre and 1 rack in bottom third of oven and preheat to 204°C. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 45ml oil over vegetables on each sheet; toss to coat.

Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 177°C oven 10 minutes.)

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

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