Honey Roasted Carrots Parsnips
180kcal
Ingredients
- 1.5 pounds carrots peeled and cut into 3-inch long sticks
- 1 pound parsnips peeled and cut into 3-inch long sticks
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Equipment
- oven
- baking sheet
Method
- Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, whisk together the olive oil, honey, thyme, salt, and pepper until they form a smooth, well-combined glaze.
- Add the carrot and parsnip sticks to the bowl and toss them thoroughly until every piece is evenly coated with the honey glaze.
- Spread the vegetables in a single, even layer on the prepared baking sheet, ensuring they are not crowded so they roast instead of steam.
- Roast for 25 to 30 minutes, tossing the vegetables halfway through, until they are tender when pierced with a fork and the edges are caramelized and browned.
Nutrition
Calories180kcalCarbohydrates28gProtein2gFat8gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium480mgPotassium550mgFiber7gSugar15gVitamin A12000IUVitamin C20mgCalcium60mgIron0.8mg
Notes
Ensure vegetables are spread in a single layer for proper roasting. Toss halfway through cooking for even caramelization.