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Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Prep Time5 mins
Servings: 4


  • 2 carrots peeled and cut into spears
  • 2 parsnips peeled and cut into spears
  • 2 tsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • 2 tsp butter
  • 2 tsp honey
  • 1/2 tsp of white balsamic vinegar


  • Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
  • Peel and slice the carrots and parsnips into spears. Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste. Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.
  • Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.