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Honey-Roasted Carrots and Parsnips

Prep time 8 mins
Cook time 26 mins
Yield 4 servings (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

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

  3. 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.

Oxmoor House Healthy Eating Collection