Honey Roasted Carrots and Parsnips
Ingredients
The vegetables
-
2
large
parsnips
-
8
small
carrots
The sauce
-
2
tablespoons
oil
-
4
teaspoons
honey
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
½
teaspoon
garlic powder
-
½
teaspoon
salt
-
¼
teaspoon
pepper
Optional garnishes
-
to taste
chopped walnuts
-
to taste
fresh thyme leaves
-
to taste
chopped fresh parsley
-
to taste
honey for drizzling
Instructions
- Preheat the oven to 450°F and prepare a rimmed baking sheet with the parsnips and carrots.
- In a bowl, whisk together the oil, honey, apple cider vinegar, cumin, coriander, garlic powder, salt, and pepper.
- Pour half of the sauce over the vegetables and mix until evenly coated, reserving the rest of the sauce.
- Transfer the baking sheet to the oven and roast for 24 minutes, stirring halfway through, until tender and browned.
- Remove from the oven, transfer to a serving dish, and drizzle with the remaining sauce.
- Garnish with walnuts, thyme, parsley, and additional honey if desired.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
2g
Sodium
200mg
Cholesterol
0mg
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