Easy Honey Roasted Carrots and Parsnips
Servings: 6 Servings
Ingredients
- ⅓ cup honey
- 2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 6 large carrots peeled and cut into long, thick slices
- 3 large parsnips peeled and cut into long, thick slices
- ½ cup walnut halves
- ¼ cup freshly chopped parsley
Instructions
- Preheat the oven to 375°F, and spray a large baking sheet with cooking spray.
- In a small bowl, whisk together the honey, olive oil, cinnamon, salt and pepper.⅓ cup honey, 2 tablespoons olive oil, ½ teaspoon ground cinnamon, ½ teaspoon salt, ⅛ teaspoon black pepper
- Toss the carrots and parsnips with the honey mixture.6 large carrots, 3 large parsnips
- Arrange the carrots and parsnips on the prepared baking sheet, and bake for 40-45 minutes until fork-tender.
- Serve with walnuts and parsley.½ cup walnut halves, ¼ cup freshly chopped parsley
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of honey roasted carrots and parsnips. Actual calories will vary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on 350°F to retain the best texture.
Nutrition Facts
Easy Honey Roasted Carrots and Parsnips
Serving Size
1 cup
Amount per Serving
Calories
193
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Sodium
247
mg
10
%
Potassium
566
mg
16
%
Carbohydrates
22
g
7
%
Fiber
6
g
24
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
10409
IU
208
%
Vitamin C
22
mg
27
%
Calcium
64
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
