Honey and Balsamic Oven-Roasted Carrots and Parsnips

READY IN: 45mins
Recipe by Kittencalrecipezazz

A wonderful side dish!

Top Review by KendraleighB

I never ate parsnips before, but my CSA handed me 4 lbs this week. Made this recipe for dinner tonight with pork chops and Waldorf Salad. I i did use only half the butter, and that worked just fine. This recipe meets all my criteria....easy, healthy and delicious--and no question I will be making it again.

Ingredients Nutrition

  • 2 lbs carrots, peeled and corasley chopped into about 2-inch pieces
  • 2 lbs parsnips, peeled and coarsley chopped in about 2-inch squares
  • 6 -7 tablespoons olive oil
  • salt and pepper
  • 4 tablespoons butter
  • 4 tablespoons honey
  • 3 teaspoons balsamic vinegar


  1. Set oven to 400 degrees.
  2. Line a baking sheet with foil.
  3. Place the veggies in a large glass bowl and drizzle with olive oil.
  4. Season generously with salt and pepper; toss well to combine.
  5. Spread the veggies on a baking sheet.
  6. Bake the veggies for about 20 minutes.
  7. Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
  8. Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
  9. Drizzle the honey glaze over the veggies.

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