As the leaves begin to turn and the air gets crisper, there’s nothing like a cozy fall dish to bring warmth and flavor to your table. One of our seasonal favorites is roasted parsnips and carrots—a simple yet delightful way to showcase fall’s best root vegetables. The rainbow carrots bring a burst of color, while the parsnips add a sweet earthiness. With a honey-balsamic glaze drizzled over the top, this dish is the perfect balance of sweetness, texture, and savory goodness.
Fall Roasted Parsnips and Carrots
To present this autumnal dish in style, we suggest serving it on a beautiful vintage transferware platter. Whether you’re hosting a large gathering or simply enjoying a quiet evening at home, this roasted parsnip and carrot dish is an effortless way to elevate your seasonal menu with charm and flavor.
INGREDIENTS
2 lbs carrots (we opted for a rainbow variety) peeled and halved
1 lb. parsnips peeled and quartered
4-5 Tbsp. Extra Virgin Olive Oil
1.5 Tbsp. unsalted butter
1 Tbsp. honey
1 tsp. Balsamic vinegar
Preparation:
Preheat oven to 425 degrees. Spread out carrots and parsnips in a single layer onto two lined baking sheets. Drizzle with a generous amount of olive oil. Season with freshly ground pepper and kosher salt.
Roast at 425 for approximately 30-35 minutes, turning at least once. Carrot/parsnip mixture will be browned and tender when finished.
While carrots and parsnips are roasting, make the honey glaze. Melt 1.5 Tbsp. of unsalted butter over medium heat. Add in the honey and balsamic vinegar and stir to combine ingredients. Mixture will be warm and bubbly, but do not overheat.
When root vegetables are done cooking transfer them to a beautiful serve piece, such as our hand-selected Vintage Transferware Serving Platter, drizzle with the honey glaze, and toss everything to coat. Voila! This makes an easy and satisfying side dish to pass around your table.
