Gordon Ramsay's honey-glazed carrots and parsnips

(221 ratings)
Gordon Ramsay Honey glazed carrots and parsnips
Gordon Ramsay Honey glazed carrots and parsnips
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Gordon Ramsay's honey-glazed carrots and parsnips recipe is one of our favourite ways to cook carrots and parsnips. Gordon Ramsay works his magic with this special side-dish: root vegetables roasted with honey, star anise, cinnamon and thyme. Serve them with your Christmas dinner or Sunday roast. This recipe serves around 8 people and will take 30 mins to make. The sweet and sticky glaze really bring out the flavour in these delicious roasted veggies. This recipe is so easy to follow - once you've mastered this recipe, you'll want to make them every Sunday afternoon. Gordon Ramsay's honey-glazed carrots and parsnips are bursting with flavour.


  • 500g parsnips
  • 500g carrots
  • 2–3 tbsp olive oil
  • Few thyme sprigs
  • 1 cinnamon stick, broken in two
  • 3 star anise
  • Sea salt and freshly ground black pepper
  • 1–2 tbsp clear honey
  • Splash of water
  • Few knobs of butter

Add a sprig of thyme for extra taste.


  1. Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
  2. Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.
  3. Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
  4. Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.
  5. Stir through a few knobs of butter to glaze.

If you want traditional glazed carrots, try our recipe.

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  • 3
(221 ratings)

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susanna isbell-Sedier

Delicious!! I love root vegetables and this recipe lends itself to so many combinations. I've done it with JUST carrots and with parsnips, winter squash, sweet potatoes...I've even added roasted baby potatoes to the medley (cooked separately). Thank YOU, Gordon Ramsey - just love your palette!

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