Roasted Carrots and Parsnips
Try these honey roasted vegetables for your next meal!
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Servings: 8 servings
Ingredients
- 1 lb carrots, peeled and sliced lengthwise
- 1 lb parsnips, peeled and sliced lengthwise
- 2 Tbsp honey
- 3 Tbsp canola oil
- 1 clove garlic, minced
- 1 Tbsp chopped fresh rosemary
- salt and pepper to taste
Instructions
- Prepare carrots and parsnips. Place in large plastic bag.
- Combine honey, canola oil, garlic and rosemary in a small bowl. Mix well. Pour into plastic bag and shake to coat vegetables.
- Empty carrots and parsnips on a foil-lined roasting pan. Roast at 350F (180 C) for 45-60 minutes, turning once or twice, until vegetables are tender and nicely browned.
Nutrition Facts
Roasted Carrots and Parsnips
Serving Size
250 mL
Amount per Serving
Calories
130
% Daily Value*
Fat
6
g
9
%
Saturated Fat
0
g
0
%
Sodium
45
mg
2
%
Potassium
400
mg
11
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.