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Roasted Carrots and Parsnips
Courtesy of CanolaInfo
Prep Time: 10 MIn.
Cook Time: 45 Min.
What you need:
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+ 1 lb. carrots, peeled and sliced lengthwise
+ 1 lb. parsnips, peeled and sliced lengthwise
+ 2 Tbsp. honey
+ 3 Tbsp. canola oil
+ 1 clove garlic, minced
+ 1 Tbsp. chopped fresh rosemary
+ salt and pepper to taste
What to do:
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 350¬įF for 45-60 min., turning once or twice, until vegetables are tender and nicely browned.
Calories: 170; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 27g; Fiber: 6g; Protein: 2g; Sodium: 160mg;