Roasted Carrots and Parsnips
Ingredients
The vegetables
-
3
large
Parsnips (peeled and cut into thick sticks)
-
6
large
Carrots (peeled and cut into thick sticks)
The glaze
-
¼
cup
Honey
-
2
tbsp
Olive oil
-
½
tsp
Cinnamon
-
½
tsp
Sea salt
-
⅛
tsp
Black pepper
Optional toppings
-
½
cup
Walnuts (optional)
-
¼
cup
Fresh parsley (optional; chopped)
Instructions
- Preheat the oven to 375°F (191°C).
- Mix honey, olive oil, cinnamon, salt, and pepper in a small bowl.
- Place the carrots and parsnips in a large bowl and toss with the honey mixture.
- Arrange the vegetables on a sheet pan in a single layer.
- Roast in the oven for 40-45 minutes until fork-tender.
- Sprinkle with walnuts and parsley before serving, if desired.
Nutrition Facts (estimated)
Servings
6
Calories
170
Total fat
4.9g
Total carbohydrates
32.7g
Total protein
1.7g
Sodium
0mg
Cholesterol
0mg
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