Glazed Root Vegetables

Here is my favorite honey glazed carrots and parsnips recipe, with tender roasted vegetables coated in a sweet honey glaze that caramelizes perfectly in the oven.

This side dish has become a regular on our dinner table, especially during the cooler months. My kids actually ask for seconds when I make these, which is saying something when it comes to vegetables!

What Kind of Carrots Should I Use?

For this recipe, you’ll want to use regular full-sized carrots rather than baby carrots or carrot chips. Baby carrots are actually just cut and shaped pieces of larger carrots, so they’ll work in a pinch, but they tend to cook unevenly and don’t hold their shape as well when roasted. Look for carrots that are firm and bright orange without any soft spots or cracks. If you can find carrots with their green tops still attached, that’s usually a good sign they’re fresh, though you’ll want to trim those off before cooking. The key is cutting them into similar-sized diagonal pieces so they cook at the same rate as your parsnips.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Parsnips: If you can’t find parsnips or just don’t love them, try sweet potatoes, turnips, or even butternut squash cut into similar-sized pieces. They’ll all roast beautifully with the honey glaze.
• Honey: Maple syrup works great as a 1:1 substitute for honey, or you can use brown sugar (start with 1 ½ tablespoons since it’s sweeter). Agave nectar is another good option if you have it.
• Fresh herbs: Don’t have fresh rosemary or thyme? Use about ⅓ the amount of dried herbs instead. You could also try fresh sage or oregano for a different flavor profile.
• Olive oil: Any neutral oil like vegetable or canola oil will work just fine. You can even use melted butter for the whole fat component if you prefer.
• Lemon juice: Orange juice or white wine vinegar can step in for lemon juice. Just use the same amount to keep that bright, acidic balance.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with honey glazed carrots and parsnips is cutting them into uneven pieces, which leads to some vegetables being overcooked and mushy while others remain too firm – aim for uniform diagonal slices about 1/2 inch thick so everything cooks at the same rate.

Another common error is adding the honey too early in the cooking process, as it can burn and turn bitter before the vegetables are tender – wait until the last 5-10 minutes of cooking to add your honey glaze.

Don’t overcrowd your pan either, as this causes the vegetables to steam rather than caramelize, and remember that parsnips cook slightly faster than carrots, so you might want to add them to the pan a few minutes later.

Finally, resist the urge to stir too frequently once you’ve added the glaze – let those beautiful caramelized edges develop by giving the vegetables time to sit undisturbed in the pan.

What to Serve With Honey Glazed Carrots and Parsnips?

These sweet and savory roasted vegetables are perfect alongside roasted chicken, turkey, or pork tenderloin – the honey glaze pairs beautifully with any kind of roasted meat. I love serving them as part of a holiday spread with mashed potatoes and green beans, but they’re also great for weeknight dinners with grilled salmon or beef. The earthy sweetness of the parsnips and carrots makes them a natural fit for fall and winter meals, and they go really well with dishes that have herbs like sage or thyme. You can even toss them over a bed of quinoa or wild rice for a lighter vegetarian meal.

Storage Instructions

Refrigerate: These honey glazed carrots and parsnips keep really well in the fridge for up to 4 days in an airtight container. They actually taste great cold too, so I sometimes add leftovers to salads or grain bowls for a sweet and savory twist.

Freeze: You can freeze these roasted veggies for up to 3 months, though the texture will be a bit softer after thawing. Let them cool completely first, then store in freezer-safe containers or bags with the air pressed out.

Warm Up: To bring back that just-roasted taste, pop them in a 350°F oven for about 10-15 minutes until heated through. You can also microwave them on medium power, but the oven method keeps them from getting too soft and brings back some of that caramelized goodness.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 4-6 g
• Fat: 36-42 g
• Carbohydrates: 100-110 g

Ingredients

For the vegetables:

• 1 tsp fresh rosemary, chopped (finely minced for better distribution)
• 1 lb carrots, peeled (sliced diagonally into 1/4-inch pieces)
• 1 lb parsnips, peeled (cut on the bias into 1/4-inch pieces)
• Kosher salt, to taste
• 1 tsp fresh thyme leaves (strip leaves from stems just before using)
• Freshly ground black pepper, to taste (freshly ground preferred for more flavor)
• 2 tbsp extra-virgin olive oil (I use California Olive Ranch for clean flavor)

For the glaze:

• 1 tsp fresh lemon juice (brightens the glaze)
• 2 tbsp unsalted butter, melted (cooled slightly before tossing)
• 2 tbsp honey (adds caramelization and glossy finish)

Step 1: Prep Vegetables and Preheat Oven

• 1 lb carrots, peeled
• 1 lb parsnips, peeled

Peel and slice the carrots diagonally into 1/4-inch pieces, then peel and cut the parsnips on the bias into 1/4-inch pieces—this angled cutting increases surface area for better caramelization and gives the dish a more refined presentation.

While you’re prepping, preheat your oven to 400°F so it’s ready when you need it.

Step 2: Season and Roast Root Vegetables

• sliced carrots and parsnips from Step 1
• 2 tbsp extra-virgin olive oil
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Toss the prepared carrots and parsnips with olive oil, finely minced rosemary, fresh thyme leaves, kosher salt, and freshly ground black pepper.

Spread them in a single layer on a roasting pan and place in the preheated 400°F oven.

I like to strip the thyme leaves right before using them for the brightest flavor—don’t bother with pre-stripped leaves if you can avoid it.

Roast for 20 minutes until the vegetables begin to soften and develop light browning on the edges.

Step 3: Prepare the Glaze

• 2 tbsp unsalted butter, melted
• 2 tbsp honey
• 1 tsp fresh lemon juice

While the vegetables roast, whisk together the melted butter (cooled slightly), honey, and fresh lemon juice in a small bowl.

The honey adds both caramelization and a beautiful glossy finish to the vegetables, while the lemon juice brightens the overall flavor and prevents the dish from feeling too heavy.

Step 4: Glaze and Finish Roasting

• roasted vegetables from Step 2
• glaze mixture from Step 3

Remove the vegetables from the oven after 20 minutes and pour the glaze over them, tossing well to coat evenly.

Return to the oven and roast for another 10–15 minutes until the vegetables are completely tender when pierced with a fork and the glaze has caramelized into a glossy coating.

The second roast allows the honey to caramelize properly and the vegetables to achieve a tender, glazed exterior.

Step 5: Serve

Transfer the glazed root vegetables to a serving dish while still hot.

The residual heat will continue to enhance the flavors and keep them at the perfect temperature for serving alongside your main course.