Roasted Carrots and Parsnips

Name: Roasted Carrots and Parsnips
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 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

Jamie Geller Test Kitchens • Apr 8, 2010 (Updated: Aug 20, 2019)Comment Jump to Recipe

Roasted Carrots and Parsnips

Prep Time 10

Cook Time 1

Total Time 1 10

Print Recipe Pin Recipe

Servings

Ingredients

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

Instructions

Preparation

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
Source: canolainfo.org

Category: RecipesSide Dishes

Holidays: Rosh Hashanah

Diets: Pareve

About Jamie Geller Test Kitchens

Comments

Chana K.

Jan 24, 2014 at 7:54 am

This was a big hit with my family. It presented beautifully at our Shabbos meal, and tasted even better. I will definitely make this again. It was easy to do and added nice color to the meal as well!

Reply
The GF Kosher Chef

Sep 17, 2011 at 11:05 pm

Kol haKavod! This is a great recipe, but for me, it wasn’t garlicky enough. I think that next time I will leave the carrots in the bag to marinate overnight OR pour some of the marinade over the carrots while they’re cooking.

Reply