Honey Roasted Parsnips and Carrots
These honey roasted veggies are a perfect holiday (or any day) side dish celebrating gorgeous fall flavors.
Servings: 4 people
Calories: 306kcal
Ingredients
- 1 lb (450g) parsnips
- 1 lb (450g) carrots
- 4 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp cinnamon
- 4 tbsp lemon juice
- 1/2 tsp salt , or to taste
- 3 tbsp honey
- A few sprigs fresh thyme , leaves only
- 3 cloves garlic , minced
Instructions
- Peel the carrots and parsnips. Cut off the tops and cut lengthwise in halves or in quarters depending on their size so all the vegetables are the same thickness.
- Preheat an oven to 400°F (200°C).
- (Optional step). Bring a large pot of water to a boil and cook the parsnips and carrots for 5 minutes. Your can skip it and proceed straight to the next step. Transfer the veggies to a baking dish.
- In a medium bowl, mix together the rest of the ingredients. Pour the mixture over the parsnips and carrots and toss to coat.
- Roast for 30-40 minutes or until tender to your liking. Serve on the side of a main dish or enjoy on their own.
Nutrition
Serving: 1g | Calories: 306kcal | Carbohydrates: 46.2g | Protein: 2.6g | Fat: 1.7g | Sodium: 381.2mg | Sugar: 24.2g