Roasted Parsnips and Carrots
Roasted parsnips and carrots with honey (or brown sugar) is a super simple side dish that's rustic, beautiful, and under rated. These sweet and savory, glazed root vegetables pair well with all your favorite main dishes and still budget-friendly.
Servings: 6 to 8 servings
Calories: 1third cup
Equipment
Ingredients
- 1 pound parsnips (about 4 medium)
- 1 pound carrots (about 4 to 5 medium)
- 1 ½ tablespoons olive oil or vegetable oil (plus more for greasing the sheet pan)
- ½ teaspoon table salt or ¾ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper (optional)
- 1 ½ tablespoons honey or 2 tablespoons light brown sugar
Instructions
- Preheat the oven to 450°F.
- Peel the parsnips and carrots using a vegetable peeler.
- Cut them into 2-inch pieces. Slice the thickest pieces in half or quarters so they cook evenly. Place them in a large bowl.
- Drizzle the oil over the veggies and stir to coat. Sprinkle with salt (and pepper, if using), then stir or toss again.
- Lightly grease a rimmed sheet pan with a couple of teaspoons of oil or coat with cooking spray. Spread the seasoned carrots and parsnips in a single layer on the pan. Do not add the brown sugar or honey yet.
- Roast for 15 minutes. Remove from the oven and either sprinkle with brown sugar or drizzle with honey. Use a flat spatula to gently turn or stir the veggies—they won’t be fully cooked yet.
- Return to the oven and roast for an additional 5 minutes, or until the brown sugar melts or the honey caramelizes. This part happens quickly, so keep an eye on them!
- Remove the pan from the oven and carefully flip with a spatula, immediately.
- Yield: about 4 cups honey glazed carrots and parsnips
Notes
How long to roast parsnips and carrots at 350F? Actually, I don't recommend cooking them at that low of a temperature. Roasting means cooking at a higher temperature to get those caramelized edges, otherwise, your jus "baking" them. To "bake" them at 350F, you'll want to go 30 minutes to get them tender.
Do you need to peel carrots and parsnips? You do not have to technically peel the carrots if they are spring carrots, but I definitely recommend peeling the parsnips because the skin is a little more tough and not attractive when served unpeeled. Remember they are "root" vegetables that need to be scrubbed and cleaned.
How to Air Fry Carrots and Parships: Spread the coated parsnips and carrots out into a single layer-ish and air fry at 400F for 7 minutes, drizzle with honey and shake or stir gently. Then, air fry 1 more minute.
