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Honey-roasted parsnips and carrots with golden caramelized edges and fresh thyme, served on a platter as part of a British Christmas dinner.
Jane at Brit & Skillet

Honey-Roasted Parsnips and Carrots

Golden honey-roasted parsnips and carrots with caramelized edges and fresh thyme. An easy British side dish perfect for Christmas dinner or a traditional Sunday roast.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Side Dish
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb parsnips 450 g
  • 1 lb carrots 450 g
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp fresh thyme leaves plus extra for serving
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Equipment

  • Large saucepan
  • Colander
  • Large baking sheet
  • Large mixing bowl or spoon for tossing
  • Vegetable peeler
  • Sharp Knife
  • Measuring spoons

Method
 

Preheat the oven.
  1. Preheat the oven to 425°F (220°C).
Prepare the vegetables.
  1. Peel the parsnips and carrots. Cut them into chunky, similarly sized batons so they cook evenly.
  2. If any of the parsnips are particularly large, cut them lengthwise and remove any tough, woody core.
Parboil the parsnips.
  1. Bring a large saucepan of lightly salted water to a boil. Add the parsnips and cook for 4–5 minutes. They should just begin to soften around the edges but remain firm in the center.
  2. Drain thoroughly and allow them to steam-dry in the colander for a few minutes.
Season the vegetables.
  1. Place the parsnips and raw carrots on a large baking sheet. Drizzle with the olive oil and sprinkle with salt and black pepper.
  2. Toss until evenly coated, then spread the vegetables into a single layer with plenty of space between them.
Roast.
  1. Roast for 20 minutes, then remove the baking sheet from the oven and carefully turn the vegetables.
  2. Return to the oven and roast for another 10 minutes.
Add the honey and thyme.
  1. Drizzle the honey over the vegetables and sprinkle with the fresh thyme.
  2. Toss gently to coat, then return the pan to the oven for another 8–10 minutes, watching carefully toward the end so the honey doesn't burn.
Serve.
  1. When the vegetables are tender with deeply golden, caramelized edges, remove them from the oven.
  2. Taste for seasoning, scatter with a little additional fresh thyme if desired and serve immediately.

Notes

Brit & Skillet Tip: Let the parsnips steam-dry thoroughly after parboiling. The drier their surface is when they go into the oven, the better they'll brown and caramelize.
Cut evenly: Keeping the carrots and parsnips roughly the same thickness helps everything finish cooking at approximately the same time.
Don't overcrowd the pan: Give the vegetables plenty of room. If they're packed too closely together, they'll steam rather than roast.
Adding the honey: Add the honey toward the end of cooking rather than at the beginning. This gives the vegetables time to brown without the honey burning.
Large parsnips: Older, larger parsnips can have a woody center. If the core feels noticeably tough after cutting the parsnip lengthwise, remove it.
Make ahead: Peel and cut the vegetables earlier in the day and refrigerate them until needed. The parsnips can also be parboiled ahead, cooled and refrigerated before roasting.
Storage: Refrigerate leftovers in an airtight container and use within 3–4 days.
Reheating: Reheat on a baking sheet in a hot oven until thoroughly heated. This gives you much better caramelized edges than reheating them in the microwave.