Honey-Roasted Carrots and Parsnips |
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Prep Time: 8 Minutes Cook Time: 26 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Parsnips, white root vegetables with a pleasantly sweet flavor, are a good source of vitamin C and fiber. When buying parsnips, look for small to medium-sized, well-shaped roots. Ingredients:
3 medium carrots, diagonally cut into 1/2-inch-thick slices |
3 medium parsnips, diagonally cut into 1/2-inch-thick slices |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
cooking spray |
1 tablespoon grated peeled fresh ginger |
2 tablespoons honey |
1 teaspoon chopped fresh thyme |
Directions:
1. Preheat oven to 425°.
2. Combine first 5 ingredients in a heavy-duty zip-top plastic bag; seal and shake to coat.
3. Arrange vegetable mixture in a single layer in a jelly roll pan coated with cooking spray. Bake at 425° for 5 minutes. Sprinkle with ginger; toss to coat. Bake an additional 16 minutes, stirring occasionally. Drizzle honey over vegetable mixture; toss gently to coat. Bake an additional 5 minutes or until lightly browned. Sprinkle with thyme.
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