Mary Berry Honey Roasted Carrots and Parsnips Recipe

The Mary Berry Honey Roasted Carrots and Parsnips recipe is a delightful side dish that brings together natural sweetness and buttery richness. With a simple honey glaze, these roasted vegetables turn beautifully golden and caramelized in the oven. The balance of flavors makes this dish perfect for Christmas dinners, Sunday roasts, or even a quick midweek meal. Each bite offers a delicious mix of sweet and savory notes, making it an ideal complement to roasted meats or vegetarian mains.

What are Mary Berry Honey Roasted Carrots and Parsnips?

Mary Berry’s honey-roasted carrots and parsnips is a classic British side dish where fresh, seasonal root vegetables are roasted until tender and golden. The combination of honey, olive oil, and butter gives them a glossy finish with just the right touch of sweetness. The roasting process enhances the earthy flavor of the vegetables while giving them a slightly crisp edge and a soft, flavorful center.

Other Mary Berry Recipes

• Mary Berry Vegetarian Lasagne
• Mary Berry Vegetarian Cottage Pie
• Mary Berry Game Casserole
• Mary Berry Duck Breast
• Mary Berry Orange Sauce for Duck

Why This Recipe Is Worth Trying

• Simple yet elegant – A few ingredients transform into a show-stopping side dish.
• Perfect for all occasions – Ideal for both festive dinners and casual meals.
• Naturally sweet and flavorful – Honey caramelizes the vegetables beautifully.
• Quick and easy – Minimal effort with delicious results every time.
• Pairs with everything – Works with roasts, grilled dishes, and vegetarian mains.

Essential Ingredients to Make Mary Berry Honey Roasted Carrots and Parsnips

• 500g carrots, peeled and cut into batons
• 500g parsnips, peeled and cut into batons
• 2 tbsp olive oil
• 25g butter, melted
• 2 tbsp clear honey
• Salt and freshly ground black pepper, to taste
• 1 tsp fresh thyme leaves (optional, for garnish)

Handy Kitchen Tools for Best Results

• Large roasting tray
• Mixing bowl
• Small saucepan
• Sharp knife and chopping board
• Wooden spoon or tongs

Step-by-Step Guide to Making Mary Berry Honey Roasted Carrots and Parsnips

Step 1: Preheat the Oven

Set your oven to 200°C (400°F). Place the roasting tray inside as it heats to help the vegetables roast evenly and crisp up.

Step 2: Prepare the Vegetables

Peel the carrots and parsnips and cut them into evenly sized batons to ensure uniform cooking.

Step 3: Make the Honey Glaze

In a small saucepan, melt the butter with olive oil over low heat. Stir in the honey until well combined. Season with salt and pepper.

Step 4: Coat the Vegetables

In a large bowl, toss the carrots and parsnips with the honey-butter mixture until every piece is evenly coated.

Step 5: Roast the Vegetables

Spread the coated vegetables in a single layer on the preheated tray. Roast for 35–40 minutes, turning once halfway through, until tender and golden with caramelized edges.

Step 6: Garnish and Serve

Transfer to a serving dish, sprinkle with fresh thyme if desired, and serve warm as a side dish.

What I Got Wrong (And How I Fixed It)

• Added honey too early: Caused burning—added it halfway through roasting next time for a perfect glaze.
• Crowded the tray: Made the vegetables steam—spread them out evenly to allow proper roasting.
• Skipped preheating the tray: Vegetables were soft—preheating ensured crisp edges.
• Uneven cutting: Led to uneven cooking—cut vegetables into similar-sized pieces for even doneness.

Healthier Version of Mary Berry Honey Roasted Carrots and Parsnips

To make this recipe lighter, reduce the butter and honey amounts by half and use extra virgin olive oil instead. For a vegan-friendly version, replace butter with a plant-based alternative or skip it entirely. You can also drizzle a touch of balsamic vinegar before roasting for extra depth without additional sugar.

Ingredient Substitutions for Mary Berry Honey Roasted Carrots and Parsnips

• Honey: Substitute with maple syrup or agave nectar for a vegan version.
• Butter: Replace with olive oil or dairy-free margarine.
• Thyme: Use rosemary, sage, or parsley for different flavor profiles.
• Parsnips: Try turnips, sweet potatoes, or swede for variation.
• Olive oil: Sunflower oil works well for roasting, too.

Pairing Ideas: What to Serve With Mary Berry Honey Roasted Carrots and Parsnips

• Roast chicken – Complements the natural sweetness beautifully.
• Beef roast or steak – Adds balance to bold, savory flavors.
• Christmas turkey – A traditional festive pairing.
• Nut roast – Ideal vegetarian option for hearty meals.
• Creamy mashed potatoes – A smooth contrast to roasted textures.

Expert Tips for Perfect Mary Berry Honey Roasted Carrots and Parsnips

• Preheat the tray: Hot trays ensure instant caramelization.
• Add honey midway: Keeps it from burning during roasting.
• Don’t overcrowd the tray: Leave space between vegetables for even roasting.
• Flip halfway through: Ensures even browning and perfect texture.
• Choose similar-sized batons: Promotes uniform cooking.
• Finish with fresh herbs: Adds fragrance and color.
• Serve immediately: Keeps the vegetables crisp and flavorful.

Creative Ways to Customize Mary Berry Honey Roasted Carrots and Parsnips

• Add citrus zest – A touch of orange or lemon zest brightens the flavor.
• Include garlic cloves – Roasted garlic adds depth and aroma.
• Add spice – Sprinkle with chili flakes or smoked paprika for a kick.
• Top with nuts – Toasted almonds or pecans add a lovely crunch.
• Drizzle with balsamic glaze – Enhances sweetness with a tangy edge.
• Make it festive – Add cranberries for color and a holiday touch.

Storing Mary Berry Honey Roasted Carrots and Parsnips the Right Way

• Cool completely before storing in airtight containers.
• Refrigerate for up to 3 days for freshness.
• Freeze for up to 1 month; thaw before reheating.
• Keep separate from sauces to maintain crisp texture.
• Reheat gently to preserve caramelization.

How to Reheat Honey Roasted Carrots and Parsnips (If Needed)

• Oven method: Reheat at 180°C (350°F) for 10–12 minutes until hot.
• Microwave method: Warm in 1-minute intervals, stirring between to heat evenly.
• From frozen: Thaw overnight and roast for 10 minutes to restore crispness.

Nutritional Breakdown (per serving)

• Calories: 210
• Protein: 2g
• Fat: 9g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 17g
• Sodium: 140mg

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FAQs

How do I stop honey-roasted carrots and parsnips from burning?

Add the honey halfway through roasting instead of at the start. This allows the vegetables to caramelize gently without the honey burning from high oven heat. Keeping the oven at 200°C (400°F) also helps prevent over-browning.

Should I parboil carrots and parsnips before roasting?

Parboiling isn’t essential, but it helps achieve a tender inside and crisp outside, especially for thicker pieces. Boil for 3–4 minutes, drain well, and then roast to get the perfect golden finish.

How do I make sure the carrots and parsnips roast evenly?

Cut the vegetables into similar-sized batons and spread them out on the tray in a single layer. Avoid overcrowding so the hot air can circulate and roast them evenly rather than steaming them.

Can I prepare honey roasted carrots and parsnips in advance?

Yes, you can peel, cut, and toss the vegetables in oil and butter a few hours before cooking. Store them covered in the fridge, then add honey and roast just before serving for the best flavor and texture.

Wrapping It Up

The Mary Berry Honey Roasted Carrots and Parsnips is a simple yet elegant side dish that brings natural sweetness and beautiful color to any meal. With its caramelized honey glaze and buttery finish, this recipe transforms humble root vegetables into something truly special. Perfect for holidays, Sunday roasts, or everyday dinners, it’s a dish that never fails to impress—both easy to make and deliciously memorable.