Honey Glazed Carrots and Parsnips

"SO SWEET!!!! It's like eating dessert! It's amazing how many people never had parsnips! They're so much better then carrots! And Carrots are good. You can also add raisins to the honey just before adding the carrots and parsnips the final time."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by francoroni photo by francoroni
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:




  • In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
  • In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
  • Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.

Questions & Replies

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  1. Parsnips are the perfect veggie...a little honey makes them heavenly. I did not know the people whose home I visited for Thanksgiving well, so this worked out as the perfect dish to take: healthy, tasty, and did not require taking up their oven space to reheat. This was fine at room temperature. Thanks for sharing your recipe!
  2. Never had parsnips...rarely cook carrots...made this and decided we could all eat more of them. Everone loved this dish....it's about time we added different veggies to our menus. Thanks sooooo much!
  3. What a good way to fix Carrots and Parsnips. They are Delicious nice and sweet.I steamed the carrots and parsnips together until tender, then followed the the recipe to a tee. People that haven't eaten parsnips have sure missed out. Thanks for posting another way to enjoy Parsnips.
  4. Thanks for sharing this lovely dish Rita. It is so good. I love carrots and parsnips together. The flavor and textures are spot on. They were a perfect side for our moose steak and cornbread stuffing. Made for What's on the Menu tag game.
  5. I made this for our Thanksgiving dinner. It's the second time in my life that I have used parsnips and the first time I enjoyed them. The first ones I tried were quite large with a strong unpleasant taste but I found small ones (about the same size as my young carrots) at the market and what a difference!. This recipe has opened up the world of parsnips for me. We all loved this dish and DH even ask for it again. The next time I see small parsnips they will be added to my cart. Thank you Rita. :D



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