Honey Roasted Carrots and Parsnips

roasted carrots and parsnips with honey and herbs in a cast iron pan on a counter

Carrots and parsnips roasted in a cast iron skillet in a pool of herbed honey glaze makes them perfectly tender and caramelized. This is truly a delicious side dish fit for the holidays or any weeknight meal!

Course Side Dish

Cuisine American, British

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 256kcal

Author Lizzie Streit, MS, RDN

Equipment

12-inch cast iron skillet (or other oven-safe skillet)

Ingredients

1 pound carrots about 5 medium
1 pound parsnips about 5 medium
⅓ cup extra virgin olive oil
3 tablespoons honey must be runny, see notes
1 tablespoon fresh thyme leaves can sub 1 teaspoon dried
1 teaspoon chopped fresh rosemary can sub ½ teaspoon dried
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper

For serving (all optional, not included in nutrition facts)

Fresh rosemary sprigs
Fresh thyme
Pats of butter
Flaky sea salt
Honey

Instructions

Preheat the oven to 425 degrees F.
Prepare the carrots and parsnips for roasting. Scrub them clean with a vegetable brush (or your hands) and trim off the tops and ends. Slice each one crosswise on an angle into ½-inch coins. For any that have large tops and skinny bottoms, slice the wider coins you get from the top in half or quarters. Cut longer pieces from the skinny bottoms. Overall, you want the vegetables to be approximately the same size.
In a measuring cup, combine the olive oil, runny honey, thyme leaves, chopped rosemary, salt, and pepper. Whisk until smooth.
Put the prepared vegetables in a 12-inch cast iron skillet. Pour the honey glaze on top and stir well so the vegetables are fully coated. Even after the vegetables are coated, there should be a puddle of the glaze in the bottom of the pan. It won't be a very large amount but it should cover the pan. The vegetables will be on top of each other. This is OK and intended, as they will cook down.
Place the skillet on the middle rack of the oven and roast for 35 to up to 50 minutes, until the vegetables are caramelized on the outside to your liking and fork-tender. Stir the vegetables at least once and preferably twice during the cooking time. This will promote even cooking. I prefer to cook mine for a full 50 minutes.
When you're ready to serve the vegetables, keep them right in the skillet (just warn your guests that it will be hot!) so they keep their warmth. Top them with pats of butter, some more fresh herbs (if desired), flaky sea salt, and another drizzle of honey (all optional...they're great as is too!). Enjoy!
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Notes

Make sure the honey you use is runny. If your honey has solidified, place it in a bowl with hot water or spoon honey into a microwave-safe bowl and microwave in short increments, stirring in between, until runny.
You can also roast the vegetables on a lined baking sheet. Spread them out in an even layer and roast for 35 to 45 minutes. However, they will not get as tender or caramelized this way IMO.
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat on a baking sheet or in a cast iron skillet covered with foil for about 10 to 15 minutes at 350 degrees F. They can be made in advance for a holiday meal if you follow these instructions.

Nutrition