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

Introduction

Roasted carrots and parsnips make a wonderfully sweet and savory side dish, perfect for any meal. The honey and cinnamon add a warm glaze, while optional walnuts bring a delightful crunch. This recipe is simple yet full of natural flavors.

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 honey, olive oil, cinnamon, salt, and pepper. If the 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 mixture over them and toss well to coat evenly.
4. Step 4: Arrange the vegetables in a single layer on a sheet pan. Roast in the oven for 40-45 minutes, or until fork-tender.
5. Step 5: When ready to serve, sprinkle with walnuts and chopped parsley if using.

Tips & Variations

• For extra depth, add a pinch of ground nutmeg or smoked paprika to the honey glaze.
• Swap walnuts for pecans or almonds for a different nutty flavor.
• Use maple syrup instead of honey for a vegan-friendly version.
• Cut vegetables evenly to ensure they cook at the same rate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can toss the vegetables with the glaze a few hours ahead and refrigerate. Roast them just before serving for best freshness.

What if I don’t have parsnips?

You can substitute parsnips with turnips or sweet potatoes for a similar texture and sweetness.

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

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★★★★★

4.9 from 98 reviews

• Author: lilan
• Total Time: 55-60 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Deliciously sweet and savory roasted carrots and parsnips coated in a cinnamon-honey glaze, complemented by the crunch of walnuts and freshness of parsley. This easy-to-make side dish is perfect for any meal, offering a warm blend of flavors with a tender texture.

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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)

Glaze

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

Optional Toppings

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

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Instructions

1. Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit (191 degrees Celsius) to ensure it’s ready for roasting your vegetables evenly.
2. Prepare the Glaze: In a small bowl, combine honey, olive oil, cinnamon, sea salt, and black pepper. If the honey is very thick, add 1-2 tablespoons of warm water to thin the glaze for easier coating.
3. Coat the Vegetables: Place the peeled and cut carrots and parsnips in a large bowl. Pour the honey and oil glaze over them and toss thoroughly to ensure each piece is well coated.
4. Arrange and Roast: Spread the coated vegetables in a single layer on a sheet pan. Roast in the preheated oven for 40 to 45 minutes, or until the vegetables are fork-tender and caramelized.
5. Finalize and Serve: Once roasted, sprinkle the dish with chopped walnuts and fresh parsley if desired, adding texture and a burst of fresh flavor. Serve warm.

Notes

• For a nut-free version, omit the walnuts completely.
• Use fresh, firm carrots and parsnips for the best texture and flavor.
• If honey is too thick, warm gently to make it easier to mix and coat.
• Adjust roasting time depending on the thickness of vegetable sticks to avoid over or undercooking.
• Walnuts can be lightly toasted for extra crunch and flavor if desired.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

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