Honey-Roasted Carrots and Parsnips

recipe
Parsnips, white root vegetables with a pleasantly sweet flavor, are a good source of vitamin C and fiber. When buying parsnips, look for small to medium-sized, well-shaped roots.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 26 Minutes

Nutritional Information

Calories 134
Fat 3.6 g
Satfat 0.5 g
Protein 1.5 g
Carbohydrate 25.6 g
Cholesterol 0 mg
Iron 0.5 mg
Sodium 183 mg
Caloriesfromfat 23 %
Fiber 4.5 g
Calcium 38 mg

Ingredients

3 medium carrots, diagonally cut into 1/2-inch-thick slices
3 medium parsnips, diagonally cut into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Cooking spray
1 tablespoon grated peeled fresh ginger
2 tablespoons honey
1 teaspoon chopped fresh thyme

Preparation

Preheat oven to 425°.

Combine first 5 ingredients in a heavy-duty zip-top plastic bag; seal and shake to coat.

Arrange vegetable mixture in a single layer in a jelly roll pan coated with cooking spray. Bake at 425° for 5 minutes. Sprinkle with ginger; toss to coat. Bake an additional 16 minutes, stirring occasionally. Drizzle honey over vegetable mixture; toss gently to coat. Bake an additional 5 minutes or until lightly browned. Sprinkle with thyme.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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