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
- 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
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.
Serving: 1g | Calories: 306kcal | Carbohydrates: 46.2g | Protein: 2.6g | Fat: 1.7g | Sodium: 381.2mg | Sugar: 24.2g