Description
Honey-roast carrots and parsnips with rosemary is a delightful side dish that effortlessly elevates any meal. With their sweet caramelization and aromatic rosemary, these veggies become a showstopper on your dinner table. Perfect for special occasions or casual weeknight dinners, this easy recipe guarantees mouthwatering results every time.
Ingredients
Scale
- 1 lb carrots, peeled and chopped into thick chunks
- 1 lb parsnips, peeled and chopped into thick chunks
- 3 tbsp honey
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the carrots and parsnips. Drizzle with olive oil and honey; season with salt, pepper, and chopped rosemary. Toss until evenly coated.
- Spread the vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 30-35 minutes, stirring halfway through until tender and golden brown.
- Optionally, sprinkle additional rosemary before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg