Breakfast • Thanksgiving

Honey Roasted Parsnips and Carrots

Name: Honey Roasted Parsnips and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 lb parsnips, peeled and cut in sticks; 1 lb carrots, peeled and cut in sticks; 3 Tbsp olive oil; 1 tsp salt plus 1/2 tsp black pepper; 2 Tbsp honey; 1 Tbsp apple cider vinegar; 2 tsp fresh thyme leaves; 2 Tbsp chopped parsley

Caramelized parsnips and carrots glazed with honey and thyme for an easy Thanksgiving side.

Updated: Nov 9, 2026

⏱ 40 mintotal

6servings

160 kcalper serving

Easylevel

Jump to recipe ↓

Why you'll like it

Ready in about 40 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Honey Roasted Parsnips and Carrots roast into caramelized edges with a light honey glaze and thyme. This Easy recipe takes 40 min and makes 6 servings for Thanksgiving dinner or a weekend brunch side.

Helpful guides

Instructions

Step 1

Heat the oven to 425 degrees F and line a large rimmed baking sheet with parchment. A hot pan and lined surface speed browning and ease cleanup. Cut parsnips and carrots to similar 3 inch sticks for even cooking.

Step 2

Toss vegetables with olive oil, salt, and pepper in a large bowl until lightly coated. Even oil coverage promotes caramelization instead of dry spots. Spread in a single layer with space between pieces so they roast rather than steam.

Step 3

Roast 20 minutes, then flip pieces with a spatula for even browning. Crowded or unturned vegetables brown only on one side. Return to the oven promptly so heat stays high.

Step 4

Whisk honey with vinegar and drizzle over the vegetables. Late honey glazes without scorching, and vinegar balances sweetness. Toss gently, sprinkle with thyme, and roast 8 to 10 minutes more until fork-tender and caramelized.

Step 5

Check doneness by piercing the thickest pieces; a fork should slide in easily with browned edges outside. If pale, roast 5 minutes more. Shower with parsley before serving for fresh color.

Step 6

Serve hot directly from the pan. Cool leftovers within 2 hours and refrigerate promptly for later meals.

Troubleshooting — fixes, not repeats

If vegetables steam instead of brown, the pan is crowded or pieces vary in size. Use two pans, cut evenly, and leave space between sticks.
If honey burns, it went on too early or the oven runs hot. Glaze only for the last 10 minutes and check early for deep browning.
If parsnips cook faster than carrots, cuts were uneven. Cut dense carrot ends slightly smaller and test both kinds before pulling the pan.
If pieces stick, the pan was unlined or oil was light. Line with parchment, oil evenly, and loosen with a thin spatula after the first 20 minutes.

Make it your way

Spicier version: A nutty version tops the hot vegetables with toasted pecans.
For a large dawat: Keep even cuts, a hot uncrowded pan, and late glazing in every version for tender browned edges.
For variation, swap honey for maple syrup or add 1 teaspoon Dijon mustard to the glaze for tang.
Toss with smoked paprika or cumin for warmth, or add red onion wedges for extra caramelization.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat on a sheet pan at 400 degrees F for 8 to 10 minutes to re-crisp edges.

Microwave works for quick portions but softens browning.

FAQ

Do I have to peel them?
Peeling gives the smoothest texture and even browning. Scrubbed unpeeled carrots work in a pinch, but peel woody or blemished parsnips for best flavor.

Can I cut them ahead?
Yes, up to 1 day ahead. Cut, cover with damp paper towels in a sealed bag, and refrigerate. Pat dry and toss with oil just before roasting.

Can I use baby carrots?
Yes. Use whole baby carrots and cut parsnips to match their thickness. Start checking 5 minutes early since sizes vary by bag.