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.

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 lb carrots, peeled and sliced diagonally
• 1 lb parsnips, peeled and cut on the bias
• 2 tbsp extra-virgin olive oil
• 1 tsp chopped fresh rosemary
• 1 tsp fresh thyme leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the glaze:

• 2 tbsp melted butter
• 2 tbsp honey, plus more for drizzling
• 1 tsp lemon juice

Step 1: Prepare the Vegetables and Seasonings

• 1 lb carrots, peeled and sliced diagonally
• 1 lb parsnips, peeled and cut on the bias
• 2 tbsp extra-virgin olive oil
• 1 tsp chopped fresh rosemary
• 1 tsp fresh thyme leaves
• kosher salt, to taste
• freshly ground black pepper, to taste

Preheat your oven to 400°F (200°C).

Arrange the peeled and sliced carrots and parsnips on a half sheet pan.

Drizzle the vegetables with the extra-virgin olive oil, and sprinkle with chopped rosemary, thyme leaves, kosher salt, and freshly ground black pepper.

Toss everything together thoroughly to ensure the vegetables are fully coated in the seasonings.

Taste a piece of carrot and add more salt or pepper if needed.

Spread the vegetables out in a single layer across the baking sheet for even roasting.

Step 2: Roast the Vegetables

• seasoned carrots and parsnips from Step 1

Place the sheet pan with the seasoned vegetables in the preheated oven and roast for 20 minutes.

About halfway through the roasting time, use a spatula to stir the vegetables well to promote even browning and cooking.

Step 3: Prepare the Honey Butter Glaze

• 2 tbsp melted butter
• 2 tbsp honey
• 1 tsp lemon juice

While the vegetables are roasting, combine melted butter, honey, and lemon juice in a measuring cup or small bowl.

Whisk the mixture until it is smooth and fully incorporated.

I like to use freshly squeezed lemon juice for a brighter flavor, but bottled works in a pinch.

Step 4: Glaze and Finish Roasting the Vegetables

• partially roasted vegetables from Step 2
• honey butter glaze from Step 3

Remove the vegetables from the oven after the first 20 minutes of roasting.

Pour the honey butter glaze over the vegetables and stir well so every piece gets coated with the glossy mixture.

Return the pan to the oven and roast for an additional 10-15 minutes, or until the vegetables are tender and caramelized.

Stir once more during this stage for even cooking.

Step 5: Serve and Garnish

• additional honey, for drizzling (optional)

Once the vegetables are tender and caramelized, remove them from the oven.

Stir well and, if you like, drizzle lightly with a bit more honey for extra shine and sweetness.

Serve hot.

I always like to add that final drizzle of honey for a beautiful finish and just a touch more flavor.