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4.8 from 12 votes

Roasted Carrots and Parsnips

Roasted carrots and parsnips tossed with a mixture of olive oil, honey, garlic, lemon juice, and rosemary and caramelized to perfection in the oven. It requires only one sheet pan and makes a healthy and easy side that is mess-free. Serve them with a  delish homemade honey mustard dressing!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8
Calories: 103 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 lbs carrots and parsnips (1 lb each), peeled and cut into 3-4 inch long sticks and ½ to ¾-inch thick
  • 4 garlic cloves minced (about 1 tbsp) – if using garlic powder, use only ¾ tsp
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 2 teaspoon honey or maple syrup, for a vegan and paleo version
  • ½ teaspoon salt and ½ teaspoon pepper (plus ⅛ teaspoon cumin or Mexican chili powder if desired -- optional)
  • ½ teaspoon chopped Rosemary
For the honey mustard dressing: OPTIONAL
  • 1 tablespoon honey
  • 2 teaspoon Dijon mustard
  • ½ tablespoon balsamic vinegar
  • ½ tablespoon olive oil

Instructions

    Cup of Yum
  1. Peel and cut: Using a vegetable peeler, peel vegetables, and then place them on a cutting board. Cut each into halves crosswise. Then, cut each each of the halves in half again-- but this time lengthwise. Next, cut into sticks. Don’t cut them too thin though – they should be ½ to ⅔-inch thick.
  2. Toss veggies: Place them onto a large sheet pan lined with foil (if you want to avoid scrubbing a greasy pan). Top them with olive oil, minced garlic, seasonings, honey, lemon juice, and chopped rosemary. Then toss everything together to coat veggies evenly. If you prefer, use a bowl to toss all ingredients together and then add to the pan.
  3. Roast: Preheat oven to 400°F (200° C) and place the pan on the middle rack. Bake for about 25 (for al dente) to 30 minutes, for tender veggies. Serve by themselves while hot or with a side of honey mustard dressing.
  4. Honey mustard dressing: Whisk honey, mustard, balsamic, and oil together until homogeneous.

Notes

  • Recipe Tips
  • Make-Ahead and Storage
  • You can make roasted carrots and parsnips recipe ahead. Just make sure to let it cool before storing in an airtight container in the fridge for up to 4 days.
  • Freezing is not ideal because they may become mushy once thawed and reheated.
  • Make sure to not cut veggies too thin. If you prefer, cut them into rounds instead of sticks. Yet, they must be not less than ½-inch think and not more than ¾-inch thick. Otherwise, you’ll have to cook them longer.
  • Toss all ingredients very well in order to cover veggies evenly.
  • Always preheat oven.
  • Use an oil with a high smoke point. Some oils such as grapeseed, coconut, sesame, and extra virgin olive oil have a low smoke point and are not ideal for roasting which requires a temperature of 400 F and above.
  • To make this recipe also vegan and paleo, use maple syrup instead of honey.

Nutrition Information

Calories 103kcal (5%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 239mg (10%) Potassium 369mg (11%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 18944IU (379%) Vitamin C 9mg (10%) Calcium 40mg (4%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 103

% Daily Value*

Calories 103kcal 5%
Carbohydrates 15g 5%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 239mg 10%
Potassium 369mg 8%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 18944IU 379%
Vitamin C 9mg 10%
Calcium 40mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.