Description
Roasted to golden perfection, these Honey Glazed Carrots and Parsnips are the ultimate quick side dish—perfect for weeknight dinners or holiday spreads. With a sweet, sticky glaze and caramelized edges, they’re easy to make, naturally gluten-free, and crowd-pleasing. Whether you’re after quick breakfast sides, easy dinner ideas, or healthy snack options, this dish delivers big flavor with minimal effort.
Ingredients
3 large carrots, peeled and cut into sticks
3 large parsnips, peeled and cut into sticks
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. Peel carrots and parsnips, and cut them into sticks about 3 to 4 inches long and 1/2 inch thick.
3. In a large mixing bowl, toss the carrots and parsnips with olive oil, honey, salt, and pepper until evenly coated.
4. Spread vegetables out in a single layer on the baking sheet. Don’t overcrowd—use two sheets if needed.
5. Roast for 30–35 minutes, flipping halfway through, until tender with caramelized edges.
6. Remove from oven and transfer to a serving plate. Sprinkle chopped parsley over top and serve warm.
Notes
Cut vegetables to similar size for even cooking.
Swap honey for maple syrup if preferred.
Roast on convection setting for extra crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 9g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
Keywords: roasted carrots and parsnips, honey glazed vegetables, holiday side dish, vegetable side, easy dinner