Roasted sweet potatoes and parsnips with honey balsamic glaze

Roasted sweet potatoes and parsnips with honey balsamic glaze

By 07/03/2016

Many people don't eat enough vegetables especially during the colder months of the year. Sometimes this can't be helped because often veggies need a lift to bring out the best of their flavour to lift them up a little.

Of course a raw carrot can be delicious just as it is, but when it comes to salads or cooked veggies their flavour will magically improve with the right type of dressing or with a specific cooking method. Besides, if you follow the Mediterranean diet using olive oil on your veg is widely recommended as it helps with the absorption of the nutrients.

One of the best ways is to roast your vegetables. Root vegetables are particularly good when roasted. Often what you need is just a generous drizzle of olive oil and a sprinkle of sea salt, pop them in the oven and you will get an amazing crispy and slightly chewy texture.

They are great as a side dish or if you make a dip with greek yogurt and serve them with beans or chickpeas they will make a nutritious and complete meal.

I have roasted some organic sweet potatoes and parsnips and also sneaked in some small carrots I had in the fridge. If the carrots are big you need to slice them as they often take slighly longer to cook.

I have not peeled the potatoes, I have just given them a good scrub with a brush. All the goodness is in the skin and you don't want to throw that away. Also the skin is delicious when it crisps up in the oven and it adds lots of flavour too. A few fresh thyme leaves will add a lovely aromatic touch and a drizzle of honey and balsamic vinegar will enhance their sweetness making them irresistible!


  • Prep Time : 20 minutes
  • Cook Time : 40 minutes


Preheat the oven at 180C or 350F.

Wash well the vegetables. Cut the sweet potatoes into quarters, the parsnips in half and leave the carrots whole. If they are large slice them in half too.

Transfer on a baking tray covered with tin foil, add the garlic cloves, a good drizzle of olive oil, sea salt and the thyme leaves. Mix well with your hands or brush the vegetables with oil to make sure they are all well coated with it.

Roasting sweet potatoes and parsnips

Roast for about 40 minutes or until the vegetables are browned at the edges and they are tender when pierced with a knife.

Make the glaze by heating up the honey and the balsamic vinegar in a sauce pan.

During the last 10 minutes of cooking drizzle the glaze over the vegetables and return to the oven.

Roasted sweet potatoes recipe

Serve warm.

Roasted sweet potatoes, parsnips and carrots


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15 Responses to Roasted sweet potatoes and parsnips with honey balsamic glaze

    • Alida

      Absolutely, definitely the best!

  1. gloria

    Love sweet potatoes Cara !!
    These look deliziosi !!

    • Alida

      Grazie cara Gloria!

  2. Elisabetta

    For me the best part of a roast dinner are the vegetables. Actually I cook regular potatoes, carrots and parsnips in exactly the same way, using rosemary or thyme, they are unbelievably delicious xx.

    • Alida

      We cook in exactly the same way Elisabetta! 100% italiano!

  3. Elisabetta

    Alida how would you serve your beans or chickpeas, cooked whole or pureed as a dip? Thanks in advance.

    • Alida

      I love them whole with a little olive oil, vinegar and salt. I usually buy them dry, soak them and cook them with my pressure cooker so it is quicker (it is a traditional Italian make “Lagostina” which my mum gave me for my birthday last year, it was love at first sight and I use it all the time now).
      My favourite dip is greek yogurt with bits of finely chopped cucumber in it.

  4. Susan

    I want to try this. I did some roasted veggies with sweet potatoes the other day. I peeled the sweet potatoes. I’ll remember not to do that if I do this recipe.

    • Alida

      Yes it definitely makes them taste better.

  5. la cucina di Molly

    Le carote arrosto non le avevo mai provate, devo rimediare, Γ¨ un contorno sano e gustoso, bravissima! Un bacione!

  6. Balvinder

    I love roasted vegetables and very much fan of parsnips.

    • Alida

      I found parsnips particularly sweet when roasted, so delicious!

  7. speedy70

    Adoro le patate dolci!!!!!! Ottima proposta di contorno!!

  8. Angie@Angie's Recipes

    I am too a fan of root veggies. Roasting is for sure the best way to cook veggies.

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