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Roasted Carrots and Parsnips

Roasted Carrots and Parsnips
  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings


  • 1 lb carrots, peeled and sliced lengthwise 500g
  • 1 lb parsnips, peeled and sliced lengthwise 500g
  • 2 Tbsp honey 30 mL
  • 3 Tbsp canola oil 45 mL
  • 1 clove garlic, minced 1
  • 1 Tbsp chopped fresh rosemary 15 mL
  • Salt and pepper to taste



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 350F (180 C) for 45-60 minutes, turning once or twice, until vegetables are tender and nicely browned


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