Roasted Carrots and Parsnips
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
Instructions
- 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.
Yield
6 to 8 servings
serving size
nutritional analysis
Per Serving
| Calories | 170 |
| Total Fat | 7 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Carbohydrates | 27 g |
| Fiber | 6 g |
| Protein | 2 g |
| Sodium | 160 mg |
