There’s a particular kind of smell that fills your kitchen when root veg hits hot oil—a caramel-sweet haze, earthy and nostalgic. That’s what happened when I made Jamie Oliver’s honey roasted parsnips and carrots. I wasn’t expecting much. Just wanted something simple, warm, something to slide onto the table next to a roast. But this? This was sunshine trapped in veg form. The honey clings to the skin like glaze on a doughnut. And the thyme? Unexpectedly wild. Like crushing herbs between your fingers on a cold walk. Anyway, it hit me harder than I thought. (inspired by Jamie Oliver)

Ingredients Needed

2.2 pounds carrots — washed, not peeled if you can help it
2.2 pounds parsnips — those knobbly roots deserve love
1 tablespoon runny honey — nothing fancy, just real
2 tablespoons olive oil — split ’em up
2 clementines — yes, citrus. Trust it.
Half a bunch of fresh thyme (15g-ish) — don’t overthink it
1 tablespoon red wine vinegar — punchy
5 or 6 bay leaves — tuck ’em in like secrets
Sea salt — just a few pinches, instinctive

How To Make Jamie Oliver Honey Roasted Parsnips And Carrots

First, oven on. 350°F. While it warmed, I found myself running a thumb down the length of each carrot, flicking off dirt, trimming ends with a quiet rhythm. Into the roasting tray they went—crowded, but not touching too much. I drizzled honey over them, thick and golden, watched it pool in the curves. Olive oil followed. Salt. A kind of hush fell over everything.
Clementines—sliced, squeezed. Their juice hit the tray with a sizzle. That moment was something else. Fresh. Sharp. I scattered thyme over it all like confetti.
Parsnips next. More gnarly, more attitude. I gave them the same wash and trim treatment, then laid them beside the carrots like siblings at a dinner table. Red wine vinegar gave them an edge. A twist. Poured the rest of the oil, salted again, added bay leaves like a handful of crumpled paper.
I didn’t mix it too much. Just nudged things with a spoon, enough to smear flavors around. Then into the oven they went.
Waited 80 minutes. They browned, blistered, softened until a fork could slide in like butter. Some edges went dark, and that’s where the flavor lives. Left them in a bit longer because I couldn’t resist. You’ll know when they’re right.

Why I Love This Recipe

I made these for a lazy Sunday, and something strange happened—everyone shut up while eating. Not in a bad way. Just… chewing and nodding. It’s got this balance—sticky, sharp, soft. Like someone hugged you and then told you the truth. The vinegar with the honey, it’s clever. But the clementines—that’s what makes it sing.

Recipe Tips

Cut the veg evenly—or don’t. Just don’t make the mistake of leaving one massive hunk next to a matchstick.
Fresh thyme only. Dried’s like chewing dust.
Don’t crowd the tray. Let the hot air kiss every surface.
Keep an eye on it. My oven’s moody—yours might be too.
No clementines? Use oranges. Or lemons. Whatever citrus you’ve got.

How To Store This Jamie Oliver Honey Roasted Parsnips And Carrots

At Room Temp: I left the tray out for a bit too long, honestly. Two hours is the edge. Beyond that, you’re gambling.
In the Fridge: Threw the leftovers in a lidded container. Three days, still tasted like something worth eating.
In the Freezer: I wasn’t sure it’d work. But it did. Texture goes soft after a freeze, but flavor’s all there.
Reheating: Oven is best. 350°F, foil on top, 10–15 minutes. Microwave works in a pinch—2 or 3 minutes, stir halfway. Frying pan? Surprisingly great. Medium heat, slow and steady.

Let’s Answer a Few Questions!

How long do they really take?
Usually about 1 hour 20 minutes. Sometimes I go longer. Depends on mood. And oven.

How do I know they’re ready?
They go soft in the center and caramel brown on the outside. That’s your green light.

Can you use an air fryer?
Yeah, totally. 350°F for 20-25 minutes. Shake halfway. Just don’t expect the same roasted soul.

Do you peel the carrots?
Nah. Scrub them well and leave the skin. That’s where the taste hides.

Can I make this ahead of time?
Yup. Roast them earlier, reheat before serving. They hold up like champs.

Nutrition Facts (per serving)

Calories: 237
Carbs: 43g
Protein: 3g
Fat: 8g
Sugar: 19g
Fibre: 9g
Sodium: 86mg

Try More Recipes:

Jamie Oliver Honey Roasted Parsnips And Carrots

Course: Appetizers, Side DishesCuisine: British

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

237

kcal

Carrots and parsnips, kissed by honey and citrus, roasted till golden and sticky. Totally addictive.

Ingredients

2.2 pounds carrots
2.2 pounds parsnips
1 tablespoon runny honey
2 tablespoons olive oil (divided)
2 clementines
Half bunch fresh thyme
1 tablespoon red wine vinegar
5-6 bay leaves
Pinch of sea salt (divided)

Directions

Heat oven to 350°F.
Wash carrots.
Toss carrots with 1 tbsp olive oil, honey, salt.
Lay carrots in tray.
Squeeze clementines over carrots.
Add thyme.
Wash and trim parsnips.
Place parsnips in tray.
Drizzle with red wine vinegar, remaining oil, and a pinch of salt.
Add bay leaves.
Mix vegetables lightly in the tray.
Roast for 1 hour 20 minutes.
Check softness and color.
Roast longer if needed.
Eat warm. Repeat as needed.

Notes

Cut the veg evenly—or don’t. Just don’t make the mistake of leaving one massive hunk next to a matchstick.
Fresh thyme only. Dried’s like chewing dust.
Don’t crowd the tray. Let the hot air kiss every surface.
Keep an eye on it. My oven’s moody—yours might be too.
No clementines, Use oranges. Or lemons. Whatever citrus you’ve got.