side dishbritishcarrot
Honey-Glazed Roasted Carrots and Parsnips
Carrots and parsnips are roasted until caramelised, then tossed with a fragrant honey, butter, sage and rosemary glaze.
From YouTube · Dec 24, 2025
Carrots and parsnips are roasted until caramelised, then tossed with a fragrant honey, butter, sage and rosemary glaze.
15 min
Prep time
30 min
Cook time
45 min
Total time
8 side-dish servings
Yield
Ingredients
8 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving250 kcal
- Fat
- 14g
- Carbs
- 28g
- Protein
- 2g
Whole recipe (8 servings): 2000 kcal
- 4 Tbsp (80ml) - Olive Oil
- 800g (1.7lbs) - Carrots, Washed
- 800g (1.7lbs) - Parsnips, Washed
- Seasoning To Taste
- 3 Tbsp (42g) - Unsalted Butter
- 3 Tbsp (60g) - Honey
- 10 - Sage Leaves
- 1 - Rosemary Sprig
Method
10 steps- Preheat the oven to 200°C (400°F).
- Peel the carrots and parsnips, then cut them into uniform pieces.
- In a large bowl, combine the carrots and parsnips with olive oil and seasoning.
- Spread the vegetables on a baking tray in a single layer.
- Roast in the oven for 25-30 minutes until tender and caramelized.
- In a small saucepan, melt unsalted butter over medium heat.
- Add honey, sage leaves, and rosemary sprig to the melted butter.
- Cook the glaze for a few minutes until fragrant.
- Once the vegetables are done roasting, drizzle the honey glaze over them.
- Toss to coat and serve warm.
Recipe notes
Storage
Refrigerate in an airtight container for up to 4 days. Reheat in the oven or air fryer until hot.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 250 calories
Fat: 14 g · Carbs: 28 g · Protein: 2 g
