Best 7 Honey Roasted Parsnips And Carrots Recipes
Looking for a side dish that's both sweet and savory? Look no further than honey roasted parsnips and carrots! This classic dish is easy to make and always a crowd-pleaser. The natural sweetness of the parsnips and carrots is perfectly complemented by the rich flavor of honey, while a touch of herbs adds a savory depth of flavor. Whether you're serving it as a side dish for your holiday meal or simply as a healthy snack, honey roasted parsnips and carrots are sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
DSF'S HONEY ROASTED CARROTS AND PARSNIPS
My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!
Provided by DrSeussFreak
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
- Bake in the preheated oven until vegetables are very tender, about 40 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g
HONEY-GLAZED ROASTED CARROTS AND PARSNIPS
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Categories Side Roast Christmas Quick & Easy High Fiber Carrot Parsnip Fall Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
- Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
- Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
ROASTED CARROTS AND PARSNIPS WITH THYME
Steps:
- Preheat the oven to 350 degrees F.
- Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
- Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
- After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
HONEY ROASTED CARROTS AND PARSNIPS
Easy and delicious side dish of honey roasted carrots and parsnips that can be cooked at the same time as roast potatoes for stree free cooking.
Provided by Amanda
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Peel the carrots and parsnips and cut into large batons.
- Put the butter and oil into a roasting tin and place in the oven.
- Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
- Add the vegetables to the dish and stir so that they are coated.
- Season with the salt and pepper.
- Roast for 20 minutes and then add the honey to the dish.
- Stir so that all the vegetables are turned and coated in the honey.
- Roast for a further 20 minutes until crisp and golden.
- Transfer the honey roasted carrots and parsnips to a serving dish.
- Chop the parsley and scatter over to serve.
Nutrition Facts : Calories 184 kcal, Carbohydrate 30 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 646 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
ROASTED PARSNIPS AND CARROTS
One of my favorite ways to eat parsnips!
Provided by joyfulg
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
- Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
- Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g
HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS
Make and share this Honey and Balsamic Oven-Roasted Carrots and Parsnips recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Line a baking sheet with foil.
- Place the veggies in a large glass bowl and drizzle with olive oil.
- Season generously with salt and pepper; toss well to combine.
- Spread the veggies on a baking sheet.
- Bake the veggies for about 20 minutes.
- Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
- Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
- Drizzle the honey glaze over the veggies.
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Choose firm, smooth parsnips and carrots for roasting. Avoid any that are bruised or have blemishes.
- Peel the parsnips and carrots before roasting. This will help them cook evenly and prevent the skins from becoming tough.
- Cut the parsnips and carrots into uniform-sized pieces so that they cook evenly. Aim for pieces that are about 2 inches long and 1/2 inch thick.
- Toss the parsnips and carrots with olive oil, salt, and pepper before roasting. This will help them brown and develop a crispy exterior.
- Roast the parsnips and carrots at a high temperature for 20-25 minutes, or until they are tender and slightly browned.
- If you want to add a glaze to the parsnips and carrots, brush them with honey or maple syrup during the last few minutes of roasting.
Conclusion:
Honey-roasted parsnips and carrots are a delicious and healthy side dish that can be enjoyed year-round. They are easy to make and can be roasted in just 20-25 minutes. Serve them with your favorite roasted chicken, fish, or pork dish.
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