Honey Roasted Carrots and Parsnips

This dish is an easy one, and one that features on many tables for Sunday roasts and on Christmas Day. 

All you need are your root veggies, some honey, salt and pepper and a baking tray (plus an oven of course).

I felt the need to flood the blog with vegetable dishes, and food with a bit less sugar and sweetness in them. Yes, I know, honey is still a form of sugar and sweetness. But at least it isn’t artificial, and the amount used is negligible.

As with many of my veggie dishes, you can add any other root vegetables that you like. Chuck in some potatoes, swede, different coloured carrots. The whole lot will taste great together.

For once in my life, I didn’t add garlic to the dish, but by all means, chuck on several cloves if you feel so inclined.

Because of the simplicity of this dish, I am not boring you with any more details of my build-up to Christmas, you can read all about that another day. On to the vegetables.


3 medium, or 1 very large, carrots
3 medium, or 5 small, parsnips
olive oil
thyme (optional)

  1. Preheat oven to 200°C.
  2. Peel and slice the carrots and parsnips into thick wedges.
  3. Lay on a baking tray (lined with foil or reusable foil if desired).
  4. Drizzle with olive oil and honey (as much or as little as you like, but I recommend a tablespoon of oil and 2 tablespoons of honey).
  5. Sprinkle with salt, pepper and thyme (if using).
  6. Roast in the oven for 35 – 40 minutes, depending on your oven, until the vegetables are starting to char at the edges.
  7. Serve hot and with whatever food takes your fancy.

2 Comments Add yours

  1. Clive Saffery says:

    I use maple syrup as it’s less sweet and also add in a bit of harris paste


    1. Jen says:

      I do love my harissa veggies!


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