Mary Berry Honey Roasted Carrots and Parsnips

There’s something deeply comforting about the smell of root veg roasting in the oven. Sweet, earthy, caramelised edges… I could eat a tray of these on their own. The first time I made Mary’s version, I didn’t parboil the parsnips—and they stayed just a little too firm while the carrots started to blacken. Rookie mistake. But once I got the timing right? Golden, glazed, and downright addictive.

Now it’s my go-to for roasts, festive lunches, or honestly, anytime I’ve got too many carrots knocking about. Let me show you what I’ve learned.

WHY THIS ONE WORKS SO WELL

The combination of a quick parboil and a hot tin gives you that crispy outside, soft-centre texture. The honey goes on at the end—key move—so it caramelises instead of burning. And that last pinch of flaky sea salt? Don’t skip it. It turns sweet veg into something savoury, glossy, and deeply satisfying.

INGREDIENTS + WHY THEY MATTER

Parsnips (500g) – Mellow and sweet, especially once roasted. Parboiling helps them crisp up.
Carrots (500g) – Bring bright colour and natural sweetness. Cut into batons so they roast evenly.
Sunflower Oil or Goose Fat (3 tbsp) – Sunflower for everyday; goose fat if you’re feeling fancy.
Runny Honey (1 tbsp) – Adds that gorgeous golden glaze. Always add near the end.
Flat-Leaf Parsley (1 tbsp, chopped) – Freshens everything up at the finish.
Salt & Black Pepper – Season well before roasting.
Sea Salt (for garnish) – A final flourish—crunchy and bold.

MAKING IT YOURS (WITHOUT RUINING IT)

Swap carrots for sweet potato if you’ve run out—they roast beautifully too.
Add a splash of orange juice with the honey for a citrus twist.
Toss in thyme sprigs for a more herbaceous flavour.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Parsnips were hard	Didn’t parboil them	Boil 5 minutes first—makes all the difference
Honey burned	Added too early	Always drizzle near the end of roasting
Veg didn’t crisp	Tin wasn’t hot	Preheat the tin—don’t skip it

HOW TO MAKE MARY BERRY’S HONEY ROASTED CARROTS AND PARSNIPS

1. Preheat oven to 220°C (200°C fan) / Gas 7. Place a large roasting tin inside to heat.
2. Cut parsnips lengthwise and widthwise into chunks.
3. Boil parsnips in salted water for 5 minutes, then drain.
4. Toss parsnips and carrots in hot oil or goose fat in the roasting tin. Season well.
5. Roast for 25–35 minutes, turning once halfway.
6. Drizzle with honey in the final 5 minutes and return to the oven.
7. Sprinkle with chopped parsley and a pinch of sea salt before serving.

TIPS FROM MY KITCHEN

I always warm the tin first—cold oil = soggy veg.
I cut all veg to similar size so they roast evenly.
I keep a little extra honey on hand to drizzle right at the table for shine.

STORAGE + SERVING

Keeps: Up to 3 days in the fridge in an airtight container.
Reheat: In a hot oven for 10 minutes until warm and crisp again.
Serve With: Sunday roasts, Christmas turkey, or veggie mains—it goes with everything.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep this ahead of time?
A: Yes—parboil the parsnips and prep the carrots, then roast when ready.

Q: Can I use maple syrup instead of honey?
A: You can! It gives a deeper, smokier sweetness.

Q: Why use goose fat?
A: It adds extra richness and flavour—especially lovely around the holidays.

Q: Can I skip boiling the parsnips?
A: I wouldn’t. Without it, they stay firmer and don’t crisp up properly.

Try More Recipes:

• Mary Berry Honey Roasted Winter Vegetables
• Mary Berry Roasted Sausage and Potato Supper
• Mary Berry Pork Chops With Mustard Sauce Recipe