Honey-Roasted Carrots and Parsnips

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 134
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Protein: 1.5g
  • Carbohydrate: 25.6g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 183mg
  • Calories from fat: 23%
  • Fiber: 4.5g
  • Calcium: 38mg

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

  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.
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