How do you prepare carrots and parsnips for roasting?

You can leave the skin on carrots if you scrub them well, but I always peel parsnips - their skin can be tough and slightly bitter. Cut the carrots on the bias into baby carrot–sized pieces. Halve the parsnips lengthwise, then cut on the bias into slightly smaller pieces since they take longer to cook.

Why are my roasted carrots and parsnips soggy or not tender?

Overcrowding the pan can cause them to steam instead of roast. Make sure your oven is fully preheated and cut the veggies evenly. If you're cooking a large batch, use two sheet pans to give the vegetables plenty of space.

Can I make this recipe ahead of time?

Yes! Roast the vegetables in advance and store in an airtight container in the fridge for up to 3 days. I usually reheat mine in the microwave — quick and easy.

What other vegetables work with these Moroccan spices?

Sweet potatoes, butternut squash, beets, and turnips all work beautifully with this warm spice blend and honey glaze.

Moroccan Roasted Carrots and Parsnips with Honey

Close-up of Moroccan roasted carrots and parsnips garnished with parsley

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These Moroccan roasted carrots and parsnips are warm, sweet, and spiced to perfection. An easy fall side dish for holidays or cozy dinners.

Author: George
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Side Dish
Method: Oven
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

8 to 10 oz Carrots (2 - 3 large), cut on the bias into baby-carrot-sized pieces
8 to 10 oz Parsnips (2-3 large), halved lengthwise, then cut on the bias into pieces slightly smaller than the carrots
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon (pinch) ground cardamom
3/4 teaspoon Kosher salt (or 1/2 teaspoon table salt)
1/4 teaspoon black pepper
Minced parsley, for garnish

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Instructions

Preheat the oven to 400F.
In a large mixing bowl, whisk together the melted butter, olive oil, honey, and all the spices. Add the carrots and parsnips to the bowl and toss until evenly coated.
Spread the vegetables in a single layer on a baking sheet, leaving space between pieces to allow for proper roasting (crowding will steam them).
Bake for 15 minutes. Remove from the oven and flip the vegetables.
Return to the oven and bake for another 8–12 minutes, or until tender and lightly caramelized.
Transfer to a serving dish. Garnish with minced parsley. Serve hot or at room temperature with your favorite main dish.

Notes

For best results, refer to the Pro Tips and How to Make It sections above.
This dish pairs beautifully with my zucchini couscous for a Mediterranean-themed dinner. It’s also great with my upcoming Greek chicken meatballs - stay tuned!
New to Mediterranean cooking? Check out my Mediterranean Ingredient Guide to stock your pantry with the essentials.

Find it online: https://www.myeclecticbites.com/moroccan-roasted-carrots-a-parsnips/