Honey Roasted Carrots & Parsnips – Glazed Vegetables
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With winter comes the season of all things roasted, including these delicious honey roasted carrots and parsnips.
Roast vegetables are a staple of winter-time veggie cuisine, so roast dinners should be perfect for vegetarians.
Unfortunately, most of the time the only veg-friendly parts of a roast dinner are the sides, and that’s especially disappointing if the sides are boring.
If you’re looking for honey roasted parsnips and carrots to pair with an awesome veggie main course like our Vegetarian Wellington, you’re in the right place.
Whether you’re more partial to roasted carrots, roasted parsnips or honey roasted vegetables in general, this recipe is sure to please.
You could also throw in any extra vegetables you have laying around.
If you’re looking at this roasted carrots and parsnips with honey recipe as a side dish for your Christmas dinner, you can find more options in our compilation of Vegan Christmas Dinner Recipes!
Passion for Pomegranate
You might think that pomegranates are a minor element to this recipe, and since it’s a honey roasted carrots and parsnips recipe, you would be right.
But the sweetness of the pomegranate also adds a delightful crunch and offsets the feta cheese.
It is the perfect addition to this dish and better yet pomegranates have important health benefits!
Pomegranates are packed with antioxidants which reduce inflammation, help to prevent cell damage and certain diseases. They’re also a good source of Vitamins C, E, and K, potassium and folate.
That’s a pretty good addition to your honey roasted vegetables, which already rock!
Put the roast in honey roasted carrots and parsnips
Roasting carrots and parsnips with honey isn’t too tough, since it’s a lot like making any other oven roasted vegetables. That being said, we want to make this is as easy for you as it can be.
The key difference in making here is the way you cut your vegetables.
How to cut your roasted vegetables
If you slice the carrots and parsnips into longer slices, they will take longer in the oven. We suggest staying on the longer end of the recommended time in the oven.
If you cut them into shorter or thinner slices, they will take less time to cook. The same goes for roasted baby carrots. We suggest checking on them a little sooner than the required 20 minutes.
As long as you get the timing right, and your carrots and parsnips are well coated in honey, it should all go smoothly. Check out the best way to roast your vegetables.
Once your carrots and parsnips are roasted, make sure you add those toppings!
Normally, we’re pretty easy going about the final touches of our dishes, since this blog is about EASY vegetarian and vegan food.
But these roasted carrots and parsnips are just so much better when you include the pecans, rosemary, pomegranate, and feta. (Plus it makes it look way fancier!)
So if you want these honey glazed carrots and parsnips to win over roast dinner fans (veggie or not), make sure you include all the toppings!
Ingredients
- 3 parsnips
- 3 carrot
- 1 pomegranate (or use pre-frozen seeds)
- 2 oz low fat feta cheese (or similar, 2oz = 50g)
- 1.5 tbsp honey
- ⅕ cup pecans, chopped
- 3 sprigs of rosemary
- Seasoning – pinch of salt, pepper and paprika
Instructions
- Pre-heat oven at 180 degrees C (355 degrees F).
- Slice the vegetables lengthways into halves, or quarters, depending on the size.3 parsnips, 3 carrot
- Place each sliced vegetable on a baking tray and season with salt, pepper and paprika.Seasoning – pinch of salt, pepper and paprika
- Drizzle over the honey and chopped pecans, along with a few sprigs of rosemary.1.5 tbsp honey, ⅕ cup pecans, chopped, 3 sprigs of rosemary
- Bake for 15 – 20 minutes, until the vegetables are soft and the honey has slightly caramelised.
- Once baked, crumble the feta and pomegranate seeds over the roasted vegetables to serve.2 oz low fat feta cheese, 1 pomegranate
NOTES
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
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