Roasted Carrots and Parsnips
Courtesy of CanolaInfo 6 Servings • 10 MIn. Prep Time • 45 Min. Cook Time| Ingredients |
|---|
| 1 lb. carrots, peeled and sliced lengthwise |
| 1 lb. parsnips, peeled and sliced lengthwise |
| 2 Tbsp. honey |
| 3 Tbsp. canola oil |
| 1 clove garlic, minced |
| 1 Tbsp. chopped fresh rosemary |
| salt and pepper to taste |
Directions:
1. Prepare carrots and parsnips. Place in large plastic bag.
2. Combine honey, canola oil, garlic and rosemary in a small bowl. Mix well. Pour into plastic bag and shake to coat vegetables.
3. Empty carrots and parsnips on a foil-lined roasting pan. Roast at 350°F for 45-60 min., turning once or twice, until vegetables are tender and nicely browned.
Nutrition:
Calories: 170; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 27g; Fiber: 6g; Protein: 2g; Sodium: 160mg;