Sunday, 5 January 2014

Honey Roasted Carrots and Parsnips with Caraway Seeds

Oven Roasted Vegetables have an amazing taste to it. This carrot and parsnip roast is just out of the world. The honey adds a nice sweetness to it (substitute with maple syrup for Vegan). The caraway seeds adds a nice aroma and flavour.

Other similar recipes from my blog
Roasted Vegetables with Rosemary
Potatoes and Cauliflower with Ajwain

Also, this quantity will only make very less side. It was enough for us cause I made 3 sides for that dinner.


Carrots 5
Parsnips 5
Olive Oil 1 tbsp
Caraway seeds 1/2 tsp (Shahi jeera)
Honey 1 tbsp
Lemon Juice 1 tsp

Method of Preparation

1. Peal the carrots and parsnips. Cut them into strips. Do not make it too thin cause they will shrink a lot when baking.

2. Layer a baking sheet with foil (for easy cleanup).

3. Brush with some oil.

4. Preheat oven to 200 C.

5. Bake for 25 min. Toss once inbetween.

6. Mix the honey, lemon juice and caraway seeds.

7. Brush the vegetables with it and bake for another 5 min.


  1. I've gotten to love veggies that have a natural sweetness to them like carrots.. I've never tried roasting veggies in the oven just because I think they take so much more time than the gas stove. But I really like the idea of using honey & caraway seeds to intensify the roasted carrots.. and I've never had parsnips before so that is on my list of foods to try! :-)

    1. Oven roasted veggies have a special taste Kavi compared to pan fried. Both unique in its own way. this ofcourse uses so much less oil. parsnips are very interesting vegetables. Buttery, sweet and starchy

  2. I love roasted veggies this time of year - so seasonal and comforting! This looks delicious!