My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.

  • Bake in the preheated oven until vegetables are very tender, about 40 minutes.

Nutrition Facts

225 calories; protein 1.8g 4% DV; carbohydrates 41.5g 13% DV; fat 7.2g 11% DV; cholesterolmg; sodium 48.7mg 2% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2013
We tried this recipe today and it is simple to make and delicious to eat. I did slice the carrots and parsnips in half long-ways and then cut them in half so my pieces were smaller. I found they needed to cook longer not sure why but it didn't matter. You could cut the baking time by steaming them a bit before baking if you wanted to be more precise about cooking time. I did stir them around a couple of times while they were baking. The end result was really delicious. We ate them along with old fashioned potato cakes (also from this site) -- my husband ate the meat we had too but I made my meal out of these and the potato cakes. Delicious. Thank you for sharing your recipe. Beats pickles and ice cream hands down!:) Read More
(12)

Most helpful critical review

Rating: 3 stars
07/23/2014
Temp and/or cook time is all wrong on this recipe. I ended up roasting mine for almost twice the time and still the snips weren't really soft. Read More
(6)
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/27/2013
We tried this recipe today and it is simple to make and delicious to eat. I did slice the carrots and parsnips in half long-ways and then cut them in half so my pieces were smaller. I found they needed to cook longer not sure why but it didn't matter. You could cut the baking time by steaming them a bit before baking if you wanted to be more precise about cooking time. I did stir them around a couple of times while they were baking. The end result was really delicious. We ate them along with old fashioned potato cakes (also from this site) -- my husband ate the meat we had too but I made my meal out of these and the potato cakes. Delicious. Thank you for sharing your recipe. Beats pickles and ice cream hands down!:) Read More
(12)
Rating: 4 stars
11/22/2014
As written, I give this recipe a solid 4 (although it does need double the cooking time at these temps). Cut the carrots and parsnips into finger-sized pieces, and double the time, and you'll have lovely carmelized veggies. In subsequent recipe attempts, however, I've found that adding about 1/2 tsp of crushed dried rosemary puts it over the top and makes it a 5+ star recipe. The rosemary and honey combination are exquisite! Read More
(11)
Rating: 3 stars
07/23/2014
Temp and/or cook time is all wrong on this recipe. I ended up roasting mine for almost twice the time and still the snips weren't really soft. Read More
(6)
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Rating: 5 stars
11/12/2014
Love this recipe! I added a little bit of cinnamon (about 1 tsp) and Italian seasoning to the mix. It sounds really random but the seasonings really offset the sweetness of the the honey and cinnamon. Read More
(5)
Rating: 4 stars
12/08/2014
OK I'm not gonna lie not done this recipe but thought I could help a bit with some suggestions. Take the parsnips and try to remove the middle of them as the core is VERY hard and takes a long time to cook. Then try par cooking them in a frying pan with some oil for about five minutes I also usually cut my parsnips into thin strips. Then when putting them into the oven try adding some garlic as well Read More
(2)
Rating: 3 stars
11/15/2014
This recipe works if you add about a cup of water in the dish and cover it with foil. Read More
(2)
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Rating: 5 stars
12/25/2015
Yep I'll make this again. I should have stripped the "core" out of the big end of the parsnips. I made it for my wife for Christmas dinner and she loved it. Would not have made it for myself but I actually liked it very well. (Another recipe I found at the same time said to cut carrots and parsnips into 3" x 1/2" pieces. I did this; I'm sure it helped with the cooking time.) Read More
(2)
Rating: 5 stars
12/09/2018
Beautiful! I steamed the carrots and parsnips for 3 minutes before roasting. Cooked on 400 degrees for 40 minutes (turning half way through). I also added 2 small quartered cooking onions some fresh ground pepper and some Mrs. Dash. They were so tasty. This one is a keeper! Read More
(1)
Rating: 3 stars
01/07/2016
Takes longer to roast to tenderness. Too sweet for my taste. Next time I might combine a very much smaller amount of honey with a bit of orange juice. I do like this particular combination of vegetables. Read More
(1)