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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!
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.
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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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.
- 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.
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Serving: 1 portion | Calories: 258kcal | Carbohydrates: 48g | Protein: 3g | Fat: 8g
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