Easy Honey Roasted Carrots and Parsnips
Honey Roasted Carrots & Parsnips is an easy side dish that's far more impressive than it has any right to be! Perfect for any holiday spread!
Servings: 6 Servings
Calories: 164kcal
Ingredients
- 1 lb Parsnips
- 1 lb Carrots
- 3 tablespoon Honey
- 2 tablespoon Olive oil
- 1 tablespoon Fresh rosemary finely chopped (or 1 ½ teaspoon Dried)
- 3 Garlic cloves pressed or minced
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- Fresh Parsley
Instructions
- Preheat oven to 400 F. Line 2 baking sheets with parchment paper.
- Peel carrots and parsnips. Trim the ends, and cut each in half lengthwise.
- Divide carrots and parsnips between the two pans. I like to mix them on each pan.
- In a small bowl, whisk together honey, olive oil, rosemary, garlic, vinegar, mustard, salt, and pepper.
- Drizzle sauce over the carrots and parsnips, dividing it between the two pans. Gently stir to coat the vegetables.
- Roast for 30 minutes in the preheated oven - stirring every 10 minutes - or until fork tender and starting to brown.
- Taste, season with additional salt and pepper if desired, transfer to serving dish.
- Finely chop some parsley, scatter over the roasted vegetables, and serve hot.
Nutrition
Calories: 164kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 167mg | Potassium: 542mg | Fiber: 6g | Sugar: 16g | Vitamin A: 12640IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 1mg
