Roasted Carrots and Parsnips

Roasted Carrots and Parsnips

Try these honey roasted vegetables as an appetizer or side for your next family dinner or eat them as a snack! Recipe courtesy of our partners at CanolaInfo.

Makes
6-8
  • Ingredients
    • 1 lb carrots, peeled and sliced lengthwise (500g)
    • 1 lb parsnips, peeled and sliced lengthwise (500g)
    • 2 Tbsp honey (30 mL)
    • 3 Tbsp canola oil (45 mL)
    • 1 clove garlic, minced
    • 1 Tbsp chopped fresh rosemary (15 mL)
    • salt and pepper to taste
  • Directions
    • 1. Prepare carrots and parsnips. Place in large plastic bag.
    • 2. Combine honey, canola oil, garlic and rosemary in a small bowl. Mix well. Pour into plastic bag and shake to coat vegetables.
    • 3. 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.

Nutritional Analysis

Serving Size
6-8
Calories
170
Total Fat
7g
Saturated Fat
0.5 g
Cholesterol
0 mg
Sodium
160 mg
Carbohydrates
27 g
Fiber
6 g
Protein
2 g