Go Back
+ servings
roasted carrots and parsnips being dipped in a dressing
Print Pin
5 from 1 vote

Roasted Carrots and Parsnips

Roasted carrots and parsnips tossed with a mixture of olive oil, honey, garlic, lemon juice, and rosemary and caramelized to perfection in the oven. It requires only one sheet pan and makes a healthy and easy side that is mess-free. Serve them with a  delish homemade honey mustard dressing!
Course:Side Dish
Keywords:roasted carrots and parsnips, roasted vegetables recipe, side dish recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories103 kcal
Cost $1.25 per person


  • sheet pan
  • oven


  • 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


  • 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

Recipe Tips
  • 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.
Make-Ahead and Storage
You can make roasted carrots and parsnips recipe ahead. Just make sure to let it cool before storing in an airtight container in the fridge for up to 4 days.
Freezing is not ideal because they may become mushy once thawed and reheated.


Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 369mg | Fiber: 3g | Sugar: 9g | Vitamin A: 18944IU | Vitamin C: 9mg | Calcium: 40mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.