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These Honey Roast Carrots and Parsnips are the perfect side dish for a roast dinner. Such an easy gluten free side dish for a Christmas dinner or Thanksgiving meal, with a sticky marinade everyone will love!
The BEST Honey Roast Carrots and Parsnips Ever!
- Why choose this recipe? These Honey Roasted Carrots and Parsnips are just the roast dinner side dish of dreams. So easy to make, and the honey dressing is so irresistible, the whole family will love it!
- Top Tip: If you’re making these for a Sunday roast or Christmas dinner, pair them with my easy roast potatoes, gluten free stuffing balls and gluten free gravy for the ultimate feast! They’ll go with any meat, from roast chicken or turkey to slow cooker ham.
- Air Fryer?: Check out my air fryer carrots and parsnips recipe if you’d rather not turn on the oven.
- Got Leftovers? Use them to make my honey roast carrot and parsnip soup or in my winter vegetable soup, or in a delicious gluten free vegetable tarte tatin.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these honey roast carrots and parsnips with the full quantities. But here are the main ingredients and ideas for any swaps.
- Carrots: Having even-sized carrots is helpful, but not essential, or use chantenay (baby) carrots and cook them halved or whole.
- Parsnips: Again, having similar-shaped parsnips is helpful but not essential.
- Honey: If you want a vegan recipe you can swap this for maple syrup.
- Olive Oil: I prefer the flavour of olive oil in the marinade to other cooking oils.
- Fresh Thyme: You could use dried thyme if you prefer.
- Apple Cider Vinegar: White or red wine vinegar will also work. I have a guide to gluten free vinegar if it’s helpful!
How to Roast Carrots and Parsnips
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how to roast carrots and parsnips in honey.
Storing and Freezing Instructions
TO STORE: Any leftovers can be kept in the fridge and reheated in the oven or air fryer before serving. You can also make these ahead of time and reheat to serve.
TO FREEZE: Leftovers can be frozen but they may go a little soft from freezing.
Roast Carrots and Parsnips Recipe
Ingredients
- 500 g carrots
- 500 g parsnips
- 3 tbsp honey
- 2 tbsp olive oil
- 2 tsp fresh thyme, finely chopped
- 2 tsp apple cider vinegar
- Generous pinch of salt
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6.
- Peel the carrots and parsnips, and chop off the root ends. Cut each carrot and parsnip in half, then cut into quarters lengthways, into thick strips. The thinner the strips, the shorter cooking time they will need. I usually cut each vegetable into approx 8 pieces.
- Mix 2 tbsp honey plus the olive oil, salt, apple cider vinegar and thyme in a large bowl until combined.
- Tip the carrots and parsnips in and toss well to coat them completely.
- Lay the carrots and parsnips out in a roasting tin in one even layer. Roast in the oven for 35-40 minutes, turning half way through, until the veg is tender and caramelised on the outside.
- Remove from the oven and drizzle with extra tbsp honey and extra fresh thyme to serve.
Notes
- Storing: Any leftovers of these carrots and parsnips can be refrigerated and reheated, or made into a soup or gluten free vegetable tarte tatin.
- Vegan? Use maple syrup instead of honey.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this recipe should look.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a review about this Roast Carrots and Parsnips recipe! Leaving a comment about how much you enjoyed this recipe really helps support my blog – thank you so much! xx
Nutrition
More Roast Dinner Side Dishes
If you like this roasted carrots and parsnips recipe then make sure you check out these other gluten free roast dinner staples too…
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If you love these as much as I do, please leave a comment and let me know. I love eating the leftovers cold from the fridge too!!
Fab recipe, so easy and really elevated our Christmas dinner. Another hit Sarah will make again 👍