Roasted carrots and parsnips tossed with a mixture of olive oil, honey, garlic, lemon juice, and rosemary, and then caramelized to perfection in the oven. It requires only one sheet pan (just like our honey mustard chicken) and makes a healthy and easy side that is mess-free. Serve them with a delish homemade honey mustard dressing!
Looking for a healthy, no-fuss side dish to grace your dinner table, or perhaps your holidays?
This roasted carrots and parsnips recipe fits the mold. I ain’t kidding, friends! There are a lot of reasons to make this dish.
Come see why!
Reasons to Love this Carrots and Parsnips Roast
- Easy and quick to prepare: All you need to do is to peel and cut these root vegetables, toss them with a mixture of olive oil, honey, garlic, lemon juice, and rosemary onto a sheet pan (no bowl required), and then roast for about 25-30 minutes. Truly, it couldn’t be any simpler!
- Mess-free: Just get a veggie peeler, a cutting board and knife, and a sheet pan… and you’re good to go! No pans, bowls, or a bunch of kitchen tools required. Don’t you love mess-free cooking?
- Versatile: Another plus is that carrots and parsnips go well with almost anything – any animal or plant-based protein of your choice.
In fact, this vegetable roast can be enjoyed all by itself… just serve it with a delish honey mustard dressing to dip them in, or toss them with. They make yummy nibbles for snacking, a holiday appetizer, or game bites.
- It’s healthy and nutritious! These veggies are high in vitamins and minerals and also contain antioxidants and fiber.
- It is not seasonal! Carrots and parsnips are mostly available all year round.
- This dish is gluten-free, dairy-free, vegetarian, and can be vegan and Paleo if you use maple syrup instead of honey.
Carrots and Parsnips
Both are closely related, ancient root vegetables grown as annuals. Moreover, they have a similar shape, come in different sizes, and can be eaten raw, roasted, boiled, fried, or steamed.
But they are different in color and flavor.
While carrots are often orange in color (though they can be purple, black, red, white, and yellow as well), parsnips have a cream color.
Although both veggies are sweet, parsnips contain more starch and have a nutty, earthier taste than carrots.
Ingredients and Substitutions:
- Carrots and parsnips: if you don’t find parsnips or are not a fan of them, use only carrots or a mix of different colors of carrots.
- Olive oil: a must for roasting vegetables. But you can use any other oil that you have handy. But I would avoid oils that are too mild in flavor such as canola, corn, and peanut oil. I find olive oil (not extra virgin) perfect for infusing veggies with flavor. Ghee (clarified butter) is another favorite because, like olive oil, it cooks up roasted vegetables to the desired crispness while imparting a unique flavor that neutral oils don’t add to the dish.
- Garlic: it adds a quick and much flavorful touch, especially when roasted along with the vegetables. Although not the same, you may replace it with shallots, or even garlic powder. But if using the latter, please make sure to not only toss it but also rub it; otherwise, it may burn while cooking in the oven.
- Honey: although optional, it adds extra sweetness and helps with caramelization. You may use real maple syrup instead, or a touch of brown sugar.
- Lemon juice: it is the acidic ingredients, helping to balance the natural sweetness of the veggies and honey.
- Seasonings: season veggie roast with salt and pepper for a simple, clean taste. But if you wish, add a pinch of cumin or Mexican chili powder to convey a warm flavor.
- Rosemary: this is my herb of choice because it adds a mustard-like aroma once roasted. But you may use any other herb that you wish, such as thyme.
How to Make Roasted Carrots and Parsnips
- Peel and cut: Using a vegetable peeler, peel carrots and parsnips and then cut them into 3- to 4- inch long sticks. SEE PIC. 1
To cut them, place veggies on a cutting board and cut each into halves crosswise. Then, cut each of the halves in half again– but this time lengthwise. Next, cut into sticks. Don’t cut them too thin though – they should be ½ to 2/3-inch thick.
- Toss veggies: Place them into a large sheet pan lined with foil (if you want to avoid scrubbing a greasy pan). Top them with olive oil, minced garlic, seasonings, honey, lemon juice, and chopped rosemary. Then toss everything together to coat veggies evenly. If you prefer, use a bowl to toss all ingredients together and then add to the pan. SEE PIC. 2
- Roast: Preheat oven to 400°F (200° C) and place the pan on the middle rack. Bake for about 25 (for al dente) to 30 minutes, for tender veggies and make the dressing. SEE PIC. 3 & 4
- Serve by themselves while hot or with a side of honey mustard dressing (recipe below).
Homemade Honey Mustard Dressing
To make this dressing, combine 1 tsp of honey with 2 tsp of Dijon mustard, ½ tbsp of balsamic, and ½ tbsp of olive oil in a bowl. Stir well until homogeneous and serve.
Recipe Tips
- Make sure to not cut roasted carrots and parsnips too thin. If you prefer, cut them into rounds instead of sticks. Yet, they must be not less than ½-inch think and not more than 3/4-inch thick. Otherwise, you’ll have to cook them longer.
- Toss all ingredients very well in order to cover veggies evenly.
- Always preheat oven.
- Use an oil with a high smoke point. Some oils such as grapeseed, coconut, sesame, and extra virgin olive oil have a low smoke point and are not ideal for roasting, which requires a temperature of 400 F and above.
- To make this recipe also vegan and paleo, use maple syrup instead of honey.
Make-Ahead and Storage
You can make this roasted carrots and parsnips recipe ahead. Just be sure to let it cool before storing in an airtight container in the fridge for up to 4 days.
Freezing is not ideal because the veggies may become mushy once thawed and reheated.
What to Serve With?
- Easy Broiled Pork Chops
- Pan-Seared Pork Chops
- Ranch Chicken Thighs
- Pan-Grilled Pork Chops
- Garlic Butter Shrimp
PIN & ENJOY!
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Roasted Carrots and Parsnips
Equipment
- sheet pan
- oven
Ingredients
- 2 lbs carrots and parsnips (1 lb each), peeled and cut into 3-4 inch long sticks and ½ to ¾-inch thick
- 4 garlic cloves minced (about 1 tbsp) – if using garlic powder, use only ¾ tsp
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp honey or maple syrup, for a vegan and paleo version
- 1/2 tsp salt and 1/2 tsp pepper (plus 1/8 tsp cumin or Mexican chili powder if desired -- optional)
- 1/2 tsp chopped rosemary
For the honey mustard dressing: OPTIONAL
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1/2 tbsp balsamic vinegar
- 1/2 tbsp olive oil
Instructions
- Peel and cut: Using a vegetable peeler, peel vegetables, and then place them on a cutting board. Cut each into halves crosswise. Then, cut each each of the halves in half again-- but this time lengthwise. Next, cut into sticks. Don’t cut them too thin though – they should be ½ to 2/3-inch thick.
- Toss veggies: Place them onto a large sheet pan lined with foil (if you want to avoid scrubbing a greasy pan). Top them with olive oil, minced garlic, seasonings, honey, lemon juice, and chopped rosemary. Then toss everything together to coat veggies evenly. If you prefer, use a bowl to toss all ingredients together and then add to the pan.
- Roast: Preheat oven to 400°F (200° C) and place the pan on the middle rack. Bake for about 25 (for al dente) to 30 minutes, for tender veggies. Serve by themselves while hot or with a side of honey mustard dressing.
- Honey mustard dressing: Whisk honey, mustard, balsamic, and oil together until homogeneous.
Recipe Notes
- Make sure to not cut veggies too thin. If you prefer, cut them into rounds instead of sticks. Yet, they must be not less than ½-inch think and not more than 3/4-inch thick. Otherwise, you’ll have to cook them longer.
- Toss all ingredients very well in order to cover veggies evenly.
- Always preheat oven.
- Use an oil with a high smoke point. Some oils such as grapeseed, coconut, sesame, and extra virgin olive oil have a low smoke point and are not ideal for roasting which requires a temperature of 400 F and above.
- To make this recipe also vegan and paleo, use maple syrup instead of honey.
John / Kitchen Riffs says
Love roasted veggies! The oven heat just seems to intensify their already great flavors. Carrots are one of my favorites, and adding parsnips to the mix is a wonderful idea. Thanks!
Josiah - DIY Thrill says
Looks so delicious, thanks for sharing!!
Aarthi | Prepbowls says
Great way to eat healthy. Roasted veggies are perfectly crispy. Just love the homemade honey mustard dressing. Definitely will try the recipe Denise..
Denise Browning says
I hope you enjoy these roasted carrots and parsnips sticks. They are indeed way healthier than French fries and make a great substitute. Enjoy!