Honey Roasted Carrots and Parsnips
A delicious side dish for any time of year, highlighting the sweetness of fresh carrots and parsnips.
Servings: 6 servings
Calories: 182kcal
Equipment
Ingredients
- 2 pounds whole carrots with green stems trimmed and peeled
- 1 pound whole parsnips trimmed and peeled
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400℉. Line a baking sheet with aluminum foil and set aside.
- Peel and trim the carrots and parsnips. If any of the veggies are thicker than the width of your thumb, cut them in half lengthwise. You want all the veggies to be roughly the same thickness so they will all cook evenly. Transfer the carrots and parsnips to the prepared baking sheet.
- Drizzle the carrots and parsnips with olive oil, honey, paprika, salt, pepper and cayenne pepper. Toss until the vegetables are evenly coated. Spread the carrots and parsnips evenly into one layer on the baking sheet.
- Cover with aluminum foil and bake for 15 minutes. Remove aluminum foil, flip the vegetables, and bake for an additional 10-15 minutes, until the vegetables are fork-tender.
- Remove from the baking sheet and serve immediately.
Video
Nutrition
Calories: 182kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 306mg | Potassium: 777mg | Fiber: 8g | Sugar: 17g | Vitamin A: 25359IU | Vitamin C: 22mg | Calcium: 79mg | Iron: 1mg
