Aggie's Kitchen

Honey Roasted Parsnips and Carrots

These Honey Roasted Parsnips and Carrots are a great way to enjoy seasonal fall root vegetables.

Click here to pin this Honey Roasted Parsnips and Carrots recipe!

Honey Roasted Parsnips and Carrots - my kids LOVED these!

I originally posted this recipe in October of 2015. I have been craving roasted veggies so much lately and was eying parsnips at the store yesterday so I remembered how much we loved them prepared this way.

It’s my favorite time of the year – fall! So much to love about fall, but for me I really do love the shift in what we are eating. Summer food is fresh and fun, but fall brings in so many warm flavors to experiment with – wouldn’t you agree?

I’m really trying to change things up at home lately and introduce some new foods to my family. Carrots are obviously not new, but parsnips are! I’ve made them for myself before and loved their unique taste, and I couldn’t wait to try them again. To help my family (specifically my kids) be more open to trying a new veggie, I thought it would be helpful to pair them up with a vegetable they are very familiar with and already love – carrots. We eat roasted carrots almost weekly so it was nice to change it up just slightly with these Honey Roasted Parsnips and Carrots recipe.

Honey Roasted Parsnips and Carrots - my kids LOVED these!

I sliced up the carrots and parsnips into “sticks” so they were more like a finger food. You can do this easily by cutting any long vegetable at an angle, then cutting again longways. As soon as they came out of the oven my kids gravitated toward them, first saying how good they smelled, then asking to try them. I could not keep them from eating them right off the baking sheet!

That’s always a good sign.

Honey Roasted Parsnips and Carrots - my kids LOVED these!

Don’t forget to sprinkle them with plenty of kosher or sea salt. It’s all good, trust me!

These veggies would be absolutely delicious served with Mini Honey Mustard Meatloaves or Cajun Baked Salmon Cakes. If you are craving more fall veggies check out these Maple Balsamic Roasted VegetablesFall Panzanella, or this Farmhouse Shepherd’s Pie with Fall Vegetables.

Print Recipe

Honey Roasted Parsnips and Carrots

Yield: 4-6 servings

Ingredients:

  • 4 parsnips, peeled, cut diagonally then into strips
  • 4 carrots, peeled, cut diagonally then into strips
  • 2 tablespoons grapeseed oil
  • 2 tablespoons honey
  • coarse salt and fresh ground pepper

Directions:

  1. Preheat oven to 450 degrees. Combine oil and honey at the bottom of a large bowl. Add carrots and parsnips to bowl and gently toss until all your vegetables are coated in oil and honey mixture.
  2. Place vegetables onto a large baking sheet. Sprinkle liberally with coarse salt and fresh ground pepper.
  3. Bake for 15 minutes. Take baking sheet out and using a spatula carefully flip over carrots and parsnips. Bake for another 5-7 minutes until veggies are nicely and evenly browned. Season to taste with additional coarse salt and pepper.

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For those that don’t know, I contribute monthly to Produce For Kids blog. I love this organization! This Honey Roasted Parsnips and Carrots recipe was inspired while writing my latest article for them, a roundup of Roasted Root Vegetables for Fall – check it out for more ideas and links to recipes for autumn root veggies.

 

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11 Responses to “Honey Roasted Parsnips and Carrots”

  1. Sommer @aspicyperspective posted October 5, 2015 at 9:21 am

    These look oh so savory! Can’t wait to try this recipe!

  2. Erica posted October 5, 2015 at 1:22 pm

    They look delicious! I love both carrots and parsnips. Kaylin is a big carrot fan, but she hasn’t tried parsnips. I’m going to use this recipe to introduce them to her!

  3. Valerie | From Valerie's Kitchen posted October 5, 2015 at 8:48 pm

    Oh, yummy, these look so good. I’ve got a Guinness stew recipe that calls for parsnips ,but I’ve never tried roasting them. It looks like I need to! I love the contrast in color and how wholesome these are for a tasty side dish. Awesome, Aggie! Pinned 🙂

    • Aggies Kitchen posted October 7, 2015 at 6:31 am

      I’d love to try them in a Guinness stew! Is that recipe on your blog, sounds so delicious! My kids surprised me and just started picking off the plate like they were fries. I love when you catch them at the time they are “that” hungry and they try something new 🙂

  4. EA-The Spicy RD posted October 6, 2015 at 9:29 am

    Yum!! I think I might even be able to convince my kids to eat these 🙂 I remember loving parsnips as a kid, but I don’t cook them that often anymore. Pinning this recipe, and will definitely be making it for my family soon!

  5. Jessica @ Nutritioulicious posted October 7, 2015 at 8:13 pm

    love making “fries” out of carrots and parsnips – they always go over well w the kids. Love the addition of the honey here!

  6. Kristen Chang posted October 8, 2015 at 6:46 am

    I’m all about the roasted veggies right now!!

  7. Elizabeth Shaw posted October 8, 2015 at 7:47 pm

    What a great idea! I love this recipe and it looks absolutely delicious! I am craving veggies right now having been out on the road all week- can’t wait to fly home tomorrow and bake these up! 

    • Aggies Kitchen posted October 9, 2015 at 8:59 am

      I know that feeling!! 🙂

  8. Kristen posted October 17, 2017 at 6:03 pm

    I have never tried parsnips. Can you believe that?

  9. jessica posted October 19, 2017 at 1:07 am

    yum!!! superb post.. thanks for sharing

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