baking
Honey Glazed Carrots and Parsnips
Caramelized honey glazed carrots and parsnips roasted with butter, honey, aromats, spices, and vinegar, then baked until caramelized and crispy.
From YouTube · Dec 12, 2025
Caramelized honey glazed carrots and parsnips roasted with butter, honey, aromats, spices, and vinegar, then baked until caramelized and crispy.
About 10 min
Prep time
18 min
Cook time
About 34 min
Total time
1 serving
Yield
Ingredients
11 ingredientsAdjust servings
Ingredients update with servings
- 4 parsnips, peeled and cut in half lengthwise
- 4 carrots, peeled and cut in half lengthwise
- 50 g salted butter
- 2 tbsp runny honey
- 1 garlic clove, lightly smashed
- 1 tsp thyme
- 1 star anise
- 1/4 tsp nutmeg, grated
- 1 tbsp red wine vinegar
- salt, to taste
- pepper, to taste
Method
10 steps- Peel the parsnips and carrots, trimming the tops and tails, and cut larger ones in half lengthwise.
- Bring a large pot of water to a boil with a generous pinch of salt.
- Blanch the carrots and parsnips in boiling water for 3 to 4 minutes.
- Remove and leave to evaporate and cool down, allowing the steam to escape for at least an hour.
- In a saucepan, melt salted butter, add runny honey, lightly smashed garlic, thyme, star anise, nutmeg, and other spices, then bring to a boil to emulsify.
- Add a splash of red wine vinegar to the honey butter mixture and stir.
- Pour the glaze over the cooled carrots and parsnips in a roasting tin, mixing to coat evenly.
- Preheat the oven to 200°C (around 180-200°C acceptable).
- Roast the glazed vegetables for 15 to 20 minutes, turning them halfway through, until caramelized and crispy.
- Optional: brush with reserved glaze for extra shine and sweetness before serving.
Recipe notes
Equipment
- large pot
- roasting tin
- microplane
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