Honey-roast carrots & parsnips with rosemary
Honey-roast carrots and parsnips with rosemary are a delightful side dish that transforms ordinary ingredients into a gourmet experience. The natural sweetness of honey caramelizes the root vegetables, enhancing their flavors while fresh rosemary adds a fragrant twist. Perfect for holiday dinners or weeknight meals, this dish is not only visually stunning but also versatile enough to suit any occasion. Impress your guests with this easy-to-make recipe that guarantees restaurant-quality results!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 3 tbsp honey
- 3 tbsp olive oil
- 2 tsp fresh rosemary, finely chopped
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 425°F (220°C).
- 2. In a large bowl, toss the carrots and parsnips with honey and olive oil until well coated.
- 3. Season with salt, pepper, and fresh rosemary; mix again.
- 4. Spread the vegetables on a lined baking sheet in a single layer.
- 5. Roast for 25-30 minutes, turning halfway through until tender and golden brown.
- 6. Serve warm, garnished with extra rosemary if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, consider tossing in garlic cloves or nuts like pecans before roasting. You can substitute maple syrup for honey for a different sweetness profile. Store leftovers in an airtight container in the refrigerator for up to three days.