Roasted Carrots and Parsnips with Honey, Cinnamon, and Walnuts Recipe

Introduction

Roasted carrots and parsnips make a deliciously sweet and savory side dish that’s perfect for any meal. This easy recipe combines honey and warm spices to enhance the natural flavors of the root vegetables. A touch of walnuts and fresh parsley adds delightful texture and freshness.

Ingredients

• 3 large parsnips (peeled and cut into thick sticks)
• 6 large carrots (peeled and cut into thick sticks)
• 1/4 cup honey
• 2 tbsp olive oil
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 1/2 cup walnuts (optional, omit for nut-free)
• 1/4 cup fresh parsley (optional; chopped)

Instructions

1. Step 1: Preheat the oven to 375 degrees F (191 degrees C).
2. Step 2: In a small bowl, mix the honey, olive oil, cinnamon, salt, and pepper. If your honey is thick, add 1-2 tablespoons of warm water to thin the mixture.
3. Step 3: Place the carrots and parsnips in a large bowl. Pour the honey and oil mixture over them and toss to coat evenly.
4. Step 4: Arrange the vegetables on a sheet pan in a single layer. Roast for 40-45 minutes, or until fork-tender and caramelized.
5. Step 5: When ready to serve, sprinkle with walnuts and chopped parsley if desired.

Tips & Variations

• For extra flavor, add a splash of balsamic vinegar before roasting.
• Use maple syrup instead of honey for a vegan alternative.
• Try adding other root vegetables like sweet potatoes or turnips for variety.
• Toast the walnuts lightly before sprinkling for a nuttier taste.

Storage

Store leftover roasted carrots and parsnips in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep them crisp, you can reheat in a toaster oven or under a broiler briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can cut and peel the vegetables a day ahead and store them in water to keep fresh. The honey mixture can also be made in advance. Assemble and roast just before serving for the best texture.

What can I substitute if I don’t have walnuts?

You can omit the walnuts or substitute them with pecans or pumpkin seeds for a similar crunch and flavor.

Roasted Carrots and Parsnips with Honey, Cinnamon, and Walnuts Recipe

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★★★★★

4.5 from 117 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delicious and simple recipe for Roasted Carrots and Parsnips, combining sweet honey, fragrant cinnamon, and a touch of olive oil to create a perfectly tender and flavorful side dish. Optionally garnished with walnuts and fresh parsley for added texture and freshness, this dish is ideal for cozy dinners or holiday meals.

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Ingredients

Scale 1x2x3x

Vegetables

• 3 large Parsnips (peeled and cut into thick sticks)
• 6 large Carrots (peeled and cut into thick sticks)

Honey Glaze

• 1/4 cup Honey
• 2 tbsp Olive oil
• 1/2 tsp Cinnamon
• 1/2 tsp Sea salt
• 1/8 tsp Black pepper

Optional Garnishes

• 1/2 cup Walnuts (optional, omit for nut-free)
• 1/4 cup Fresh parsley (optional; chopped)

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Instructions

1. Preheat oven: Preheat your oven to 375 degrees F (191 degrees C) to prepare for roasting the vegetables.
2. Prepare honey glaze: In a small bowl, whisk together the honey, olive oil, cinnamon, sea salt, and black pepper. If the honey is thick, add 1-2 tablespoons of warm water to thin the mixture for easier coating.
3. Toss vegetables: Place the peeled and chopped carrots and parsnips into a large bowl. Pour the honey glaze over them and toss well to ensure all pieces are evenly coated.
4. Arrange and roast: Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 40-45 minutes until the carrots and parsnips are tender when pierced with a fork.
5. Add garnishes and serve: Once roasted, transfer to a serving dish and sprinkle with chopped walnuts and fresh parsley if using. Serve warm as a sweet and savory side dish.

Notes

• For a nut-free version, omit the walnuts.
• If honey is too thick to coat evenly, gently warm it or add a little water to thin it out.
• Use peeled and similarly sized carrot and parsnip sticks for even roasting.
• Roasting time can vary slightly depending on oven and vegetable size; check tenderness with a fork.
• Fresh parsley adds a bright, fresh note but can be skipped if unavailable.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: roasted carrots, roasted parsnips, honey glazed vegetables, side dish, healthy roasting, autumn vegetables