These Honey Roasted Carrots and Parsnips are a great side dish to serve with any meal! Made in 30 minutes, they have a sweet caramelization from the honey and delicious flavor from ground coriander.
One of my favorite side dishes to make in the Fall and the holiday season are these amazing Honey Roasted Carrots and Parsnips. It’s easy to make in just 30 minutes and will be a great recipe to prep a day before a big holiday celebration.
The honey provides just enough sweetness and caramelization, while the ground coriander compliments the “warm” flavors of the vegetables.
I love to serve it with my other side dishes, like Green Beans Amandine, Oven Roasted Butternut Squash, Roasted Broccoli with Parmesan, Gruyere Potatoes au Gratin, and Instant Pot Mashed Potatoes Recipe.
How to make it
Preheat the oven to 400˚F.
Slice the carrots and parsnip on a long angle and place on a large baking sheet.
Drizzle over 3 tbsp olive oil and 3 tbsp honey, and sprinkle ½ tsp salt, 1 tsp dried thyme, and 1 tsp ground coriander.
Using a spatula, toss everything until evenly coated and spread in a single layer.
Bake at 400˚F for about 20 minutes, stirring 2-3 times in between, until the vegetables are tender with caramelized edges.
Sprinkle over 1 tbsp sesame seeds and serve.
Tips for best results
- Carrots. I prefer to use medium carrots, as they have the best texture and flavor. I noticed that large carrots might be a bit “woody” and tasteless, while the thin ones might come out a bit soggy and more burnt.
- Sizing. When you chop carrots and parsnip, try to cut them in similar size, so they cook evenly.
- Honey. Honey is great to create caramelization. Sometimes I also like to use a mix of honey and maple syrup to have more flavor.
- Scraps. When you dice the carrots and parsnips and chop off the tops and bottoms, don’t throw the scraps away. I like to save and freeze all the scraps and use it for my Homemade Chicken Stock.
Frequently Asked Questions
You can store it in an air-tight container and refrigerate for 4-5 days.
Yes! You can bake them a day in advance. Let them cool off and refrigerate overnight in an air-tight container. You can reheat them in the oven at 350˚F before serving.
Fresh carrots usually have thin skin and there is no need to peel it. You can just wash them well and scrub the skin to remove all the dirt. Then simply dry and chop.
More Side Dishes Ideas:
- Roasted Cherry Tomatoes
- Chicken Macaroni Salad
- Crispy Smashed Potatoes
- Instant Pot Mac and Cheese
- Roasted Beet Salad
- Loaded Mashed Potatoes
- Mediterranean Roasted Vegetables
- Roasted Potatoes and Broccoli
Honey Roasted Carrots and Parsnips
Ingredients
- 1 pound carrots
- 1 pound parsnips
- 3 tablespoons olive oil
- 3 tablespoons honey
- ½ teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon ground coriander
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 400˚F.
- Slice the carrots and parsnip on a long angle and place on a large baking sheet.
- Drizzle over 3 tbsp olive oil and 3 tbsp honey, and sprinkle ½ tsp salt, 1 tsp dried thyme, and 1 tsp ground coriander.
- Using a spatula, toss everything until evenly coated and spread in a single layer.
- Bake at 400˚F for about 20 minutes, stirring 2-3 times in between, until the vegetables are tender with caramelized edges.
- Sprinkle over 1 tbsp sesame seeds and serve.
Notes
- Carrots. I prefer to use medium carrots, as they have the best texture and flavor. I noticed that large carrots might be a bit “woody” and tasteless, while the thin ones might come out a bit soggy and more burnt.
- Sizing. When you chop carrots and parsnip, try to cut them in similar size, so they cook evenly.
- Honey. Honey is great to create caramelization. Sometimes I also like to use a mix of honey and maple syrup to have more flavor.
- Scraps. When you dice the carrots and parsnips and chop off the tops and bottoms, don’t throw the scraps away. I like to save and freeze all the scraps and use it for my Homemade Chicken Stock.
- How to store. You can store it in an air-tight container and refrigerate for 4-5 days.
One of my favourites side dish for thanksgikving and christmas dinners. So delicious and easy recipe! Love anything honey.
This was such an am amazing combination on flavours and textures that I had to come back and tell you how much this recipe was such a delight to cook and eat!
I love roasting both parsnips and carrots. I normally just coat them in oil and season with salt and pepper. But the addition of honey, coriander and sesame seeds was a game changer. Seriously tastier!
We loved this so much, that I’ll be making it to serve at Thanksgiving. The pomegranate seeds gave that gorgeous pop of color and the sesame seeds the perfect little crunch.
I love parsnips, and this combination with carrots, plus the pomegranate seeds, is so colorful and festive that I have no doubt I’m making this recipe again as one of my Thanksgiving side dishes!
This dish is so beautiful and colourful! What a lovely dish for the upcoming holidays 😀
I tried these with the honey and maple syrup, to change it up, and the caramelization was perrrrfection! Great idea 🙂
This was so easy to make and I love the addition of the parsnips. I think it was the honey that caramelized the dish that made everyone come back for seconds. Thanks for getting the kids to eat their veggies!
I’ve never made anything like this, so I am getting super excited about this weekend. That would be the perfect time to give this recipe a try!
I made these honey roasted carrots and parsnips for an early Thanksgiving with friends and they were a hit! So easy to make, yet so full of flavor.
I did not have parnips, only carrots. I LOVE honey, so the dish, I thought, was delicious! Yum!
Thank you so much, Kelly! I’m so happy you liked it!