close up of roasted carrots, parsnips and potatoes

Honey Roasted Carrots, Parsnips, and Potatoes

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These roasted root vegetables are fancy enough for a special occasion but so good you’ll want to make them all the time. Honey roasted carrots, parsnips, and potatoes are going to be your new favorite easy dinner side!

honey roasted potatoes, carrots, and parsnips in a bowl garnished with parsley

As the temperatures cool, roasting veggies makes everything feel all warm and fuzzy. Check out these other roasted vegetables:

Roasted vegetables

Roasting vegetables carmelizes their sugars and makes them sweeter and more flavorful. There is no other cooking method that concentrates flavors the way roasting does. It makes these carrots, parsnips, and potatoes sing!

And it’s so simple to do. With my home daycare, I love having “toss it in and forget it” recipes. I don’t always have time to stand over a recipe while I’m making it. I love my Ninja Foodi air fryer oven to toss a sheet of food in and go back to the kids. I can have dinner ready right when we get off work. And that’s a win for me!

roasted root vegetables in a bowl

Roasted root vegetables

Root vegetables are in season in the winter and fall, so it makes them ideal for this kind of recipe. (You can even grow your own) But you have to choose ones that are similar in density and texture for them to have the same cooking time and all of them turn out great.

You can use a combination of any of these:

  • Butternut squash
  • Carrots
  • Sweet potatoes
  • Potatoes
  • Parsnips
  • Beets
  • Rutabaga
  • Turnips

Roasted vegetables with potatoes

For us in Oklahoma, potatoes are it! We love them with everything and in any way. If you don’t love potatoes like we do, you can choose another item off the list. Sweet potatoes are a great selection and butternut squash is too! (even though it’s not a root vegetable, it has similarities to them). These air fryer smashed potatoes are going to be a regular around your house like they are ours. They are amazing!

Honey roasted vegetables

These honey roasted root vegetables have such a complex flavor with that drizzle of honey that you are going to want to make them again and again. I can’t wait to hear what you think after you’ve tasted these babies! And try it with a spoon of this chimichurri sauce over the top. You’ll love it!

roasted root vegetables in a bowl
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Honey Roasted Carrots, Parsnips, and Potatoes

Slightly sweet, tender, root vegetables with intense flavor. So easy to make, dice, toss, and place on a sheet pan.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: carrots, parsnips, and potatoes, roasted carrots, roasted root vegetables
Servings: 6
Author: Christina


  • 2 Carrots
  • 2 Parsnips
  • 2 Yukon Gold Potatoes
  • 1 Sweet Potato
  • 1 Onion
  • 2 tbsp Olive Oil
  • 2 tsp salt
  • 1 tsp Pepper
  • 1 tsp honey
  • ¼ bunch Parsley chopped


  • Preheat the oven to 375° F
  • Wash the veggies, peel the sweet potato.
  • Cut all veggies into ½” bite-sized pieces.
  • Toss the veggies in a bowl with oil, honey, salt, and pepper.
  • Transfer to a sheet pan lined with foil.
  • Roast for 50 minutes, stirring veggies about halfway through.
  • Add extra time if needed by increments of 10 minutes.
  • Remove from the oven, salt, and pepper to taste if needed.
  • Garnish with Parsley.

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