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+ servings

Roasted Carrots and Parsnips with Bacon

Roasted Carrots and Parsnips with Bacon- the carrots and parsnips are roasted until golden and caramelized and coated in a sweet glaze. Lots of crumbled bacon adds a wonderful smokiness.

Course Side Dish
Cuisine Southern
Keyword Thanksgiving
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6
Calories 171kcal


  • 1 tablespoon olive oil
  • 1 tablespoon melted butter
  • 1 pound carrots, peeled and cut into 3-inch pieces
  • 1 pound parsnips, peeled and cut into 3-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon orange juice
  • 1 tablepsoon cane syrup
  • 1 tablespoon chopped fresh parsley
  • 4 slices thick-cut bacon, cooked and crumbled


  • Preheat oven to 400 degrees F.
  • Place carrots and parsnips on a rimmed baking sheet. Drizzle with oil and butter. Sprinkle with salt, black pepper and cayenne pepper.
    Stir together to get the carrots and parsnips evenly coated with oil and butter. Then spread them out as much as possible.
  • Bake for 20 minutes. Stir and then bake another 15 to 20 minutes.
  • In a small bowl, stir together orange juice and cane syrup. Drizzle on top of carrots and parnips.
    Sprinkle with parsley and bacon.


I like to cut the thick ends of the carrots and parsnips in half horizontally so that all the pieces are more or less the same thickness and will cook at roughly the same rate.
Mape syrup can be used instead of cane syrup.


Calories: 171kcal