How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Honey Glazed Carrots And Parsnips?

You need 7 ingredients. The key ingredients include: 1 cup vegetable broth or 1 cup water (adding more if needed), 1 lb carrot, peeled and cut into 1/4 inch pieces on an angle, 1 lb parsnip, peeled and cut into 1/4 inch pieces on an angle, 1 tablespoon unsalted butter, and more.

Is Honey Glazed Carrots And Parsnips suitable as soups & stews?

Yes, Honey Glazed Carrots And Parsnips falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Honey Glazed Carrots And Parsnips?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey Glazed Carrots And Parsnips Recipe

Name: Honey Glazed Carrots And Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable broth or 1 cup water (adding more if needed); 1 lb carrot, peeled and cut into 1/4 inch pieces on an angle; 1 lb parsnip, peeled and cut into 1/4 inch pieces on an angle; 1 tablespoon unsalted butter; 1 teaspoon honey; 1 small onion, sliced thinly; salt and pepper, to taste

Try this homemade Honey Glazed Carrots And Parsnips recipe the whole family will love. Made with vegetable broth, carrot, parsnip and unsalted butter. E…

This Honey Glazed Carrots And Parsnips relies on simple, everyday ingredients such as unsalted butter, honey, small onion, sliced thinly and salt and pepper, to taste. It comes together quickly and makes 4 servings, at about 85 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 cup vegetable broth or 1 cup water (adding more if needed)
1 lb carrot, peeled and cut into 1/4 inch pieces on an angle
1 lb parsnip, peeled and cut into 1/4 inch pieces on an angle
1 tablespoon unsalted butter
1 teaspoon honey
1 small onion, sliced thinly
salt and pepper, to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
85 kcal
Category
Soups & Stews

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