Description
Honey Roasted Carrots and Parsnips are a delightful side dish that brings together the perfect balance of sweet and savory. The caramelization of these root vegetables, enhanced by a drizzle of honey, creates an irresistible flavor that will have everyone at the table coming back for more. Whether it’s a festive gathering or a casual family dinner, this simple recipe elevates any meal with its vibrant colors and delicious taste.
Ingredients
Scale
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash, peel, and slice the carrots and parsnips into uniform pieces.
- In a large bowl, combine the carrots and parsnips with olive oil, honey, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes or until golden brown and tender, stirring halfway through.
- Serve warm as a delightful side dish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 10g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, experiment with herbs like thyme or rosemary. Ensure even cooking by cutting vegetables to similar sizes. Store leftovers in an airtight container for up to three days.