Name: Easter side dishes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup carrots; 0.5 cup peas; 2 tbsp butter

Easter at my house isn’t Easter without certain things. What is the beauty of egg hunts? What makes Easter special is the food. And for me, that means the Side Dishes are delicious. Is the main course as important as the rest of the meal? What are some of the best ways to cook a carrot and parsnip roast? What’s with a sweet, sticky glaze? What is truly special? If you love roasted root vegetables and enjoy the bright flavors of spring, this recipe is about to be made. What is your family favorite? What are some of the best scalloped potatoes on the table?

What is Honey Glazed Carrot and Parsnip Roast?

Think of it as a celebration of spring’s bounty, all piled onto one pan. It’s essentially a mix of carrots and parsnips, roasted to tender perfection and then coated in a luscious honey glaze. The glaze is what really sets it apart – it’s sweet, slightly tangy, and adds this beautiful, glossy finish. The name, well, it’s pretty straightforward! It describes exactly what it is: carrots and parsnips, roasted and glazed with honey. It’s a side dish that feels both rustic and elegant, perfect for any holiday meal or special occasion. Honestly, it makes even picky eaters excited about vegetables!

Why you’ll love this recipe?

Oh, where do I even begin? I’m obsessed with this recipe.

Flavor:The sweetness of honey combined with the earthy flavors of the carrots and parsnips is just the right balance of sweetness and earthiness. The roasting process brings out the natural sugars in the vegetables, and the glaze adds this extra sweetness. Layer of deliciousness. You get caramelized crispiness, a little bit of tender sweetness, and it’s all just like that. Is it perfectly balanced
Simplicity:What are some of the easiest side dishes to make? It requires minimal prep work, and the oven does most of the work for you. What is the recipe for this dish?
Cost-Carrots and parsnips are generally inexpensive, especially when they’re in season. Honey is a pantry staple for most of us. What are some of the best side dishes to make without spending a lot of money?
Versatility: This roast is incredibly versatile. It pairs beautifully with so many main courses, from roasted chicken to ham to even a vegetarian Wellington. Plus, you can easily customize it with different herbs and spices to suit your taste. I often add a sprinkle of fresh thyme or rosemary.

What I love most about this is how it transforms simple vegetables into something truly special. Is it a crowd pleaser? Is this a real candied yam? I’ve been making this for years, and it’s always a hit. What is the best way to try it?

How do I make Honey Glazed Carrot and Parsnip Roast?

Quick Overview

How do you peel carrots and parsnips, toss them with olive oil? What are some good ways to roast a chicken tender-crisp, and then drizzle them with honey glaze? How do you cook veggies in a pan so they don’t overcook? What’s the best way to make a honey glaze?

Ingredients

For the main roast: What is the recipe?
* 1 pound carrots, peeled and cut into 1-inch pieces (try to find carrots that are similar in size for even cooking!)
* 1 pound parsnips, peeled and cut into 1-inch pieces (parsnips can be a bit tough, so make sure to peel them well)
* 2 tablespoons olive oil (I prefer extra virgin olive oils for its flavor)
* 1/2 teaspoon salt (or more, to taste)
* 1/4 teaspoon black pepper (freshly ground is always best)

For the Honey Glaze:
* 2 tablespoons honey (local honey is amazing, if you can find it)*
* 1 tablespoon butter, melted (unsalted is my preference)
* 1 tablespoon lemon juice (freshly squeezed) is a must!
* 1/4 teaspoon ground ginger (adds a warm, subtle spice)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. How do you prevent vegetables from sticking and make cleanup a breeze? I hate scrubbing bits off baking sheets!

Step 2: Prepare the Vegetables

Peel the carrots and parsnips. Cut them into 1-inch pieces. Make sure the pieces are roughly the same size so they cook evenly. If you have really thick carrots, you might want to cut them in half lengthwise.

Step 3: Toss with Oil & Seasonings

In a large bowl, toss the carrots and parsnips with the olive oil, salt, and pepper. Set aside. Make sure the vegetables are evenly coated. This helps them roast properly and develop a nice caramelized crust.

Step 4: Roast the Vegetables

Spread the vegetables in a single layer on the prepared baking sheet. Make sure they’re not overcrowded, otherwise they will steam instead of roasting. Is it safe to roast a chicken for 20-25 minutes, or until it’s tender and lightly browned?

Step 5: Make the Honey Glaze

While the vegetables are roasting, prepare the honey glaze. In a small bowl, whisk together the honey, melted butter, lemon juice, and ground ginger until well combined. Set aside.

Step 6: Glaze & Roast Again

Remove the vegetables from the oven and drizzle them with the honey glaze. Toss gently to coat. Return to the oven and roast for another 5-10 minutes, or until the glaze is bubbly and the pears are tender. What are vegetables that are nicely glazed? Keep a close eye on them so they don’t burn!

Step 7: Let Cool Slightly & Serve

Let the roast cool before serving. Garnish with fresh herbs, if desired. I love a sprinkle of fresh parsley or thyme.

What to Serve It With

This Honey-Glazed Carrot and Parsnip Roast is incredibly versatile and pairs well with so many dishes. What are some of the

For Easter dinner:What is the best side dish for Easter? What are some good side dishes to serve with scalloped potatoes and green beans?

What is a good weeknight meal? This roast is a great accompaniment to roasted chicken, Pork Chops, or even a simple pan-seared steak. It adds a touch of sweetness and elegance to any meal.

For a Vegetarian Feast:Serve it with a lentil loaf, vegetarian Wellington, or grain bowl. What are some good ways to add flavor to a plant-based meal?

Growing up, we always had glazed carrots with our holiday dinners, so this is a natural fit for my family. I sometimes add a few sprigs of rosemary while roasting to give it an extra touch of flavor. My kids love dipping carrots and parsnips in the leftover glaze!

How do I prepare a Honey Glazed Carrot and Parsnip Roast?

Here are a few tips and tricks I’ve learned over the years for making the perfect Honey-Glazed Carrot and Parsnip Roast:

Vegetable Prep: Cut the carrots and parsnips into roughly the same size pieces so they cook evenly. If the carrots are very thick, cut them in half lengthwise.

Roasting: Don’t overcrowd the baking sheet! If necessary, use two baking sheets so the vegetables roast properly and don’t steam. Overcrowding is the most common mistake I see people make!

Glaze: Don’t skip the lemon juice in the glaze! It adds a touch of acidity that balances the sweetness of the honey and really brightens up the flavor. I’ve tried it without, and it just doesn’t taste quite as good.

Herbs & Spices: Feel free to experiment with different herbs and spices! A sprinkle of fresh thyme or rosemary adds a lovely aroma. You could also add a pinch of red pepper flakes for a little bit of heat.

Doneness: The vegetables should be tender-crisp when they’re done. They should be easily pierced with a fork, but they shouldn’t be mushy. The glaze should be bubbly and slightly caramelized.

Ingredient Swaps: You can substitute maple syrup for the honey, if you prefer. Just be aware that it will have a slightly different flavor. You can also use coconut oil instead of butter in the glaze. I’ve even added a splash of apple cider vinegar to the glaze for an extra tang – it’s delicious!

I once accidentally used salted butter in the glaze, and it was way too salty! So, definitely stick with unsalted butter. And remember, the roasting time may vary depending on your oven, so keep a close eye on the vegetables.

Storing and Reheating Tips

Here’s how to properly store and reheat your Honey-Glazed Carrot and Parsnip Roast:

Room Temperature: You can leave the roast at room temperature for up to two hours. Make sure to cover it tightly to prevent it from drying out.

Refrigerator Storage: Store the roast in an airtight container in the refrigerator for up to 3-4 days. The glaze might get a little sticky, but it will still taste delicious.

Freezer Instructions: To freeze the roast, let it cool completely. Then, spread it out in a single layer on a baking sheet lined with parchment paper and freeze for about an hour, or until solid. This will prevent the pieces from sticking together. Then, transfer the frozen roast to a freezer-safe bag or container and store it in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating: To reheat the roast, preheat your oven to 350°F (175°C). Spread the vegetables out in a single layer on a baking sheet and bake for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but it might not be as crispy. I usually just reheat it in the oven – it’s worth the extra time.

I always wait to glaze the vegetables until just before serving, especially if I’m planning to store leftovers. This helps them stay fresher and prevents the glaze from getting too sticky.

Frequently Asked Questions

Can I make this vegan?

Absolutely! Simply substitute maple syrup or agave nectar for the honey, and use a vegan butter substitute in the glaze. It will taste just as delicious!

Can I add other vegetables to the roast?

Definitely! Brussels sprouts, sweet potatoes, and butternut squash would all be great additions. Just make sure to adjust the roasting time accordingly.

Can I make this ahead of time?

Yes, you can roast the vegetables ahead of time and store them in the refrigerator. Then, just make the glaze and toss the vegetables with it before serving. You might need to reheat them slightly before glazing.

What if I don’t have lemon juice?

You can substitute apple cider vinegar or white wine vinegar for the lemon juice. It will add a similar tanginess to the glaze.

Can I use dried ginger instead of ground ginger?

I recommend sticking with ground ginger, as it blends more easily into the glaze. If you only have dried ginger, use about half the amount.

Final Thoughts

This Honey-Glazed Carrot and Parsnip Roast is more than just a side dish – it’s a celebration of flavor, simplicity, and the joy of cooking! It’s the kind of recipe that turns simple ingredients into something truly special, and it’s guaranteed to impress your family and friends. If you’re looking for an easy, delicious, and versatile Easter side dish, look no further! And if you love this recipe, be sure to check out my other roasted vegetable recipes. Happy cooking, and I can’t wait to hear how yours turns out! Leave a comment below to let me know what you think, and don’t forget to rate the recipe. I’d also love to see your own variations, so feel free to share your tips and tricks!