These Honey Roasted Parsnips and Carrots are roasted on a sheet pan until tender and caramelized, then tossed with a warm honey thyme butter and finished with creamy goat cheese.
Ready in about 35 minutes, they’re an easy sweet-and-savory fall side dish for weeknight dinners, Thanksgiving, or holiday meals. Serve them with my Whole Smoked Turkey for the holidays, or pair them with my Slow Cooker Pork Sirloin Roast for a cozy fall dinner.
Recipe Summary: Honey Roasted Parsnips and Carrots
- ✅ Recipe Name: Honey Roasted Parsnips and Carrots
- 🕒 Ready In: 50 minutes
- 👪 Serves: 6 (easy to scale)
- 🍽 Calories: 287 per serving
- 🥣 Main Ingredients: Carrots, parsnips, honey, butter, fresh thyme, goat cheese
- 📖 Dietary Info: Vegetarian, gluten-free
- ⭐ Why You'll Love It: These honey roasted parsnips and carrots are tender, caramelized, and tossed with warm honey thyme butter, then finished with tangy goat cheese for an easy sweet-and-savory fall or holiday side dish.
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These Honey Roasted Parsnips and Carrots are one of my favorite fall side dishes when I want something easy that still feels a little special. Carrots and parsnips roast until tender and caramelized, then get tossed with warm honey thyme butter and finished with tangy goat cheese.
The sweet, earthy vegetables, buttery glaze, and creamy goat cheese make these a great side for everything from weeknight dinners to holiday meals. Serve them alongside my Air Fryer Roasted Chicken for an easy dinner, or add my Fennel Apple Salad for a fresh, crisp fall side.
Why you'll love this recipe
- Sweet, savory, and a little tangy. Honey brings out the natural sweetness of the carrots and parsnips, while thyme and goat cheese keep the dish from feeling too sweet.
- Easy but feels special. Everything starts on a sheet pan, then gets finished with a quick honey thyme butter and crumbled goat cheese.
- Perfect for fall and the holidays. These honey roasted parsnips and carrots fit just as well with a weeknight roast chicken as they do on a Thanksgiving or Christmas table.
- Great texture. Roasting gives the vegetables caramelized edges while keeping the centers tender.
- Ready in about 35 minutes. It’s an easy side dish that looks and tastes like you did more work than you actually did.
Jump to:
- Recipe Summary: Honey Roasted Parsnips and Carrots
- Why you'll love this recipe
- Key Ingredients
- Variations
- How to make Honey Roasted Parsnips and Carrots
- Expert Tips
- Honey Roasted Parsnips and Carrots FAQs
- Serving Suggestions & Pairings
- Storage and Reheating
- More Fall & Holiday Side Dishes
- Honey Roasted Parsnips and Carrots Recipe
Key Ingredients
- Carrots and parsnips. Use 1 pound of parsnips and 2 pounds of carrots. Cut them into similar-sized pieces so they roast evenly.
- Olive oil. Helps the vegetables caramelize and brown in the oven.
- Garlic powder and onion powder. Simple seasonings that add savory flavor without competing with the honey thyme butter.
- Butter. Forms the base of the warm glaze that gets tossed with the vegetables after roasting.
- Honey. Adds just enough sweetness to bring out the natural flavor of the carrots and parsnips.
- Fresh thyme. Infuses the butter with an earthy, herby flavor that works especially well with roasted root vegetables.
- Goat cheese. Crumbled over the warm vegetables for a creamy, tangy finish that balances the sweetness of the honey. Plain chèvre works perfectly, but honey or herb goat cheese are good options too.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Swap the honey for maple syrup | Use an equal amount of pure maple syrup for a deeper, more caramel-like sweetness. |
| Use all carrots or all parsnips | If you only have one of the two, just double the amount and make the recipe with all carrots or all parsnips. |
| Change up the herbs | Rosemary, lemon thyme, or fresh parsley all work well here. I’d skip stronger tender herbs like basil or oregano. |
| Swap the goat cheese | Feta works well if you want something a little saltier, or try ricotta salata for a milder, slightly firm and crumbly option. |
| Add a little heat | A pinch of crushed red pepper or cayenne in the honey butter gives the sweet glaze a nice contrast. |
| Add nuts for crunch | Sprinkle toasted pecans or walnuts over the finished carrots and parsnips just before serving. |
How to make Honey Roasted Parsnips and Carrots
- Step 1: Prep the vegetables. Cut the carrots and parsnips into evenly sized pieces so they roast at the same rate.
- Step 2: Season and roast. Toss the carrots and parsnips with olive oil, garlic powder, onion powder, salt, and pepper. Spread them out in a single layer on a baking sheet and roast until tender with caramelized edges.
- Step 3: Make the honey thyme butter. While the vegetables roast, add the butter, honey, and fresh thyme to a small saucepan. Warm over low heat until the butter is melted and the mixture is fragrant and bubbly.
- Step 4: Glaze the vegetables. Toss the hot roasted carrots and parsnips with the warm honey thyme butter until evenly coated.
- Step 5: Finish with goat cheese. Transfer to a serving dish and crumble the goat cheese over the warm vegetables just before serving.
Expert Tips
- Cut the vegetables evenly. Keep the carrots and parsnips close to the same size so they roast at the same rate.
- Give them room on the pan. Spread the vegetables out in a single layer so they roast and caramelize instead of steaming.
- Don’t add the honey butter too early. Toss the vegetables with the glaze after roasting so the honey doesn’t burn in the oven.
- Roast until deeply caramelized. A little browning around the edges is what gives the carrots and parsnips their best flavor.
- Use fresh thyme if you can. It gives the butter a fresher, more aromatic flavor than dried thyme.
- Add the goat cheese while the vegetables are warm. It softens slightly and clings to the honey-glazed vegetables without completely melting.
- Taste before serving. A final pinch of salt can make the sweet honey and earthy parsnips pop.
Honey Roasted Parsnips and Carrots FAQs
No. For this recipe, there’s no need to parboil the carrots or parsnips first. Cutting them into evenly sized pieces allows them to become tender and caramelized right in the oven.
Yes. Carrots and parsnips roast beautifully together because they have similar cooking times. Just cut them into similar-sized pieces so they cook evenly. In this recipe, the honey butter is added after roasting so the honey doesn’t burn in the oven.
No. As long as you scrub and wash them thoroughly, you can leave the skins on. Peel them if you prefer a smoother texture or if the parsnip skins seem especially tough.
Let the vegetables cool, then store them in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in the oven or air fryer until warmed through.
Serving Suggestions & Pairings
These Honey Roasted Parsnips and Carrots pair especially well with roasted poultry. Serve them alongside my Air Fryer Roasted Chicken, Whole Smoked Turkey, or if you’re cooking a turkey breast in the crockpot for an easy fall or holiday meal.
For a bigger holiday spread, add Broccoli Cheddar Casserole, Savory Sweet Potato Casserole, or Boursin Mashed Potatoes.
A crisp, dry white wine also works really well here—the acidity balances the honey butter and creamy goat cheese while complementing the fresh thyme.
Storage and Reheating
- Refrigerator. Let the roasted carrots and parsnips cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Reheating. For the best texture, reheat them in a 350°F oven until warmed through. You can also use the air fryer at 350°F for a few minutes to bring back some of the caramelized edges.
- Microwave. The microwave works in a pinch, but the vegetables will be softer and less caramelized.
- Make ahead. You can roast the carrots and parsnips ahead of time, then reheat and toss them with the warm honey thyme butter just before serving. Add the goat cheese at the end.
More Fall & Holiday Side Dishes
If you tried these Honey Roasted Parsnips and Carrots or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Honey Roasted Parsnips and Carrots Recipe
Equipment
- sheet pan
Ingredients
- 1 lb parsnips, cleaned and cut into even strips, (peeling optional)
- 2 lb carrots, cleaned and cut into even strips, (peeling optional)
- 2 tablespoon extra-virgin olive oil
- salt and pepper, to taste
- 1 ½ teaspoon garlic powder
- 1 ½ tsp onion powder
- ¼ cup (2 oz) crumbled goat cheese, (can use plain, honey flavored, or herb flavored)
Honey-Thyme Butter
- 4 tablespoon salted butter
- 4 sprigs fresh thyme
- 1 tablespoon honey
Instructions
- Preheat the oven to 425°F.
- Wash the carrots and parsnips, peeling if desired, then cut them into uniform strips.
- Place the carrots and parsnips on a sheet pan. Toss with olive oil, salt, pepper, garlic powder, and onion powder. Roast for 30–35 minutes, tossing halfway through, until tender and easily pierced with a fork. Remove from the oven and set aside.
- Toward the end of the roasting time, melt the butter with the thyme sprigs and honey in a small saucepan over low heat. Stir until melted and bubbly, about 5 minutes.
- Discard the thyme sprigs. Pour the honey butter over the roasted vegetables on the sheet pan and toss to coat. Sprinkle the hot vegetables with crumbled goat cheese and serve.
Notes
- Cut the carrots and parsnips into similar-sized pieces so they roast evenly.
- Spread the vegetables in a single layer on the baking sheet. Overcrowding can make them steam instead of caramelize.
- Add the honey thyme butter after roasting so the honey doesn’t burn in the oven.
- Fresh thyme gives the best flavor, but rosemary or lemon thyme also work well.
- Add the goat cheese while the vegetables are still warm so it softens slightly without completely melting.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F oven or air fryer for the best texture.
Sharon says
These are such a good fall side. The honey thyme butter makes the carrots and parsnips feel a little special without turning them overly sweet, and the goat cheese is my favorite part.