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- 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)
- 1 Tbsp chopped fresh rosemary (15 mL)
- salt and pepper to taste
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- 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 350°F (180°C) for 45-60 minutes, turning once or twice, until vegetables are tender and nicely browned.
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
Nutritional Analysis
- Serving Size
- 6-8
- Calories
- 170
- Total Fat
- 7 g
- Saturated Fat
- 0.5 g
- Cholesterol
- 0 mg
- Sodium
- 160 mg
- Carbohydrates
- 27 g
- Fiber
- 6 g
- Protein
- 2 g
