Go Back
+ servings
Honey Roasted Carrots and Parsnips

Honey Roasted Carrots and Parsnips

Honey Roasted Carrots and Parsnips with wholegrain mustard, thyme and toasted walnuts. The perfect side dish for you Sunday lunch, Thanksgiving dinner or Christmas lunch. Ready in under 30 minutes.
Course Side
Cuisine British, Irish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 -6
Calories 217kcal


  • 500 g /17.6 oz/ 1.1lb Carrots washed peeled then cut into halves or quarters lengthways.
  • 500 g /17.6 oz/ 1.1lb Parsnips washed peeled then cut into halves or quarters lengthways.
  • 3 tablespoon olive oil
  • 3 tablespoon runny honey
  • 2 tablespoon wholegrain mustard
  • 4 or 5 sprigs of fresh thyme
  • 4 tablespoon chopped walnuts
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper


  • Preheat the oven to 180C/356F fan or 200C/392F conventional oven. Leave the trays in the oven to heat them up.
  • Spread the carrots and parsnips evenly over two baking trays then drizzle 2 - 3 tablespoons of olive oil over them.
    Use your hands to toss the carrots and parsnips until they are completely covered in oil. Be careful of your trays are very hot!
    Sprinkle about ½ a teaspoon each of sea salt ad freshly cracked black pepper over both trays of veggies.
    Place trays in the oven for 10 minutes.
  • After 10 minutes remove trays from the oven. Drizzle 3 tablespoons of runny honey over the carrots and parsnips, add 2 tablespoons of wholegrain mustard and 4 or 5 sprigs of thyme.
    If you have two trays you will need to divide the honey, mustard and thyme between both trays.
    Using a spatula gently toss the carrots and parsnips until they are covered in honey and mustard.
    Return the trays to the oven and cook for another 10 - 12 minutes.
    The carrots and parsnips will be cooked through and the parsnips will be golden brown at the narrow parts.
  • While the carrots and parsnips are cooking toast the walnuts.
    Heat a small frying pan over medium heat. Add 4 tablespoons of chopped walnuts to the dry pan then cook until they are slightly brown. Toss the pan occasionally to ensure even cooking.
  • To serve, add the cooked carrots and parsnips to a serving dish then sprinkle the toasted chopped walnuts over them.
    Season to taste.


  • Carrots and Parsnips - I peel my carrots and parsnips for this recipe. If you are using organic vegetables then you don't have to peel them if you don't want to. Just give them a good wash and scrub with a vegetable brush before cooking.
  • Honey - Runny honey is best for this recipe, I would avoid any honey that is too floral or too strong. You can substitute the honey for vegan "honey" or maple syrup. I would reduce the quantity if you use maple syrup.
  • Trays - You will probably need two baking trays to make this recipe. You will get the best results by not overcrowding the vegetables as they will steam and go soggy if you do.
  • Nutritional Information is approximate and is calculated using an online nutrition tool. It is based on one serving of 6.
  • For US readers - I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy. For best results, I recommend weighing all ingredients if possible.


Calories: 217kcal | Carbohydrates: 30.6g | Protein: 3.2g | Fat: 10.7g | Saturated Fat: 1.3g | Sodium: 237mg | Potassium: 542mg | Fiber: 6g | Sugar: 15.7g | Calcium: 94mg | Iron: 1mg