Roasted Carrots and Parsnips

Name: Roasted Carrots and Parsnips
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6-8 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

Author:

Jamie Geller Test Kitchens

Publish date:

Apr 7, 2010

70minDuration
60minCook Time
10minPrep Time
6-8 ServingsServings

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

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