I love how the natural sweetness of carrots and parsnips pairs beautifully with honey and thyme. Roasting them brings out a rich depth of flavour, and the honey glaze gives them that irresistible glossy finish. They’re simple to make yet look elegant enough for any special occasion. I also like that they can be made ahead or even frozen, which makes them so convenient when I’m planning a big roast dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
750 g (1.6 lb) Parsnips, Peeled and quartered 750 g (1.6 lb) Carrots, Peeled and quartered 4 tbsp Sunflower oil 8 tbsp Runny honey, Or maple syrup 4 tsp Dried thyme Sea salt and freshly ground black pepper
Directions
I start by preheating the oven to 180℃/350°F fan (200℃/400°F or Gas Mark 6) and lining a large baking tray with baking paper.
In a large bowl, I add the peeled and quartered parsnips and carrots. I pour over the sunflower oil, half of the honey (or maple syrup), dried thyme, and a generous pinch of salt and black pepper. I toss everything together until the vegetables are evenly coated.
Then I spread the vegetables out in a single layer on the prepared baking tray and roast them in the oven for 20 minutes. After that, I turn the vegetables over and continue roasting for another 20 minutes, or until they’re sticky, golden, and tender.
When they come out of the oven, I drizzle the remaining honey over the top just before serving for a beautiful glossy finish.
Servings and Timing
This recipe serves 6. Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes
Variations
I sometimes add a pinch of chilli flakes or cumin for a bit of warmth. For a festive twist, I like to use maple syrup instead of honey and sprinkle over some chopped fresh rosemary or thyme before roasting. If I want a more savoury version, I skip the honey drizzle and finish them with a touch of butter and flaky sea salt. For extra caramelisation, I roast them at a slightly higher temperature for the last 10 minutes.
Storage/Reheating
I store any leftovers in the fridge for up to 3 days in an airtight container. To reheat, I pop them into a hot oven (about 180°C) for 10–15 minutes until warmed through and caramelised again. They also freeze beautifully — I freeze them raw after tossing in the honey, oil, and thyme, then roast straight from frozen for about 40 minutes, turning halfway through.
FAQs
Can I make these ahead of time?
Yes, I often prepare them the day before. I either part-roast them for 30 minutes, cool, and finish in the oven before serving, or keep them uncooked in the fridge overnight and roast fresh.
Can I freeze them?
Yes, I freeze them raw after coating in oil, honey, and thyme. When ready, I roast them straight from frozen for about 40 minutes.
Can I use maple syrup instead of honey?
Definitely. Maple syrup gives a slightly deeper, caramel-like flavour that works beautifully.
What herbs go well with this dish?
I love using thyme, but rosemary or parsley also work well for extra aroma.
Do I need to parboil the vegetables first?
No, there’s no need to parboil. Roasting them from raw gives a lovely caramelised texture.
Can I cook them at a higher temperature?
Yes, if my oven is set to 200°C for other dishes, I simply roast them on a lower shelf and keep an eye on them as they may cook faster.
How do I stop them from sticking to the tray?
I use baking paper or a non-stick tray and make sure they’re coated well in oil.
Can I add other vegetables?
Yes, I often roast sweet potatoes or butternut squash along with them for extra variety.
How do I make them extra sticky?
I drizzle extra honey over them right after baking to give them a glossy, sticky finish.
What should I serve them with?
They’re perfect with roast beef, turkey, chicken, or lamb — and make a great vegetarian side too.
Conclusion
I love these honey roasted carrots and parsnips for their simplicity, flavour, and versatility. They’re the perfect side dish to elevate any roast dinner, with their golden colour and sweet, herby glaze. Whether I’m preparing them for Christmas or a casual Sunday lunch, they always bring a touch of warmth and elegance to the table.
Golden, sticky, and perfectly caramelised honey roasted carrots and parsnips — a simple yet elegant side dish that’s full of sweet and savoury flavour. Ideal for Sunday roasts, Christmas dinners, or any festive feast.
Ingredients
750 g (1.6 lb) Parsnips, peeled and quartered
750 g (1.6 lb) Carrots, peeled and quartered
4 tbsp Sunflower oil
8 tbsp Runny honey (or maple syrup)
4 tsp Dried thyme
Sea salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 180°C/350°F fan (200°C/400°F or Gas Mark 6) and line a large baking tray with baking paper.
Place the peeled and quartered parsnips and carrots in a large bowl.
Add the sunflower oil, half of the honey, dried thyme, and season with salt and pepper. Toss until evenly coated.
Spread the vegetables out in a single layer on the prepared tray.
Roast for 20 minutes, then turn the vegetables over and roast for another 20 minutes, or until golden, sticky, and tender.
Remove from the oven and drizzle the remaining honey over the vegetables for a glossy finish before serving.
Notes
Add chilli flakes or cumin for a hint of warmth.
Use maple syrup instead of honey for a deeper, caramel flavour.
Sprinkle chopped rosemary or thyme for a festive touch.
For extra caramelisation, roast at a higher temperature for the last 10 minutes.
Store leftovers in the fridge for up to 3 days or freeze raw for up to 3 months.
Reheat in the oven at 180°C for 10–15 minutes until hot and crisp again.
Serve with roast beef, turkey, chicken, or as a vegetarian side.
