Honey Roasted Carrots and Parsnips
Carrots and parsnips are tossed in a delicious mixture of honey, balsamic vinegar, olive oil, and fresh rosemary and roasted to perfection before being topped with chopped pecans. This perfect holiday side dish packs a bright burst of incredible textures and flavors.
Ingredients
- 5 medium carrots
- 5 medium parsnips
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons chopped fresh rosemary
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 400°F. Then spray a large baking sheet lightly with non-stick cooking spray or use a parchment-lined baking sheet. Wash and scrub the carrots and parsnips. Peel the vegetables, remove the top ends, and cut them in half.
- Then cut each piece in half lengthwise and cut larger pieces into quarters.
- Next, combine the honey, balsamic vinegar, extra virgin olive oil, freshly ground black pepper, kosher salt, and chopped rosemary in a large bowl.
- Then, toss the carrots and parsnips in the honey mixture, ensuring they are well coated.
- Arrange the diced vegetables to the prepared baking sheet in a single even layer and roast for 30 minutes until they are fork-tender or easily pierced with a sharp knife.
- Transfer the honey roasted parsnips and carrots to a serving platter, and garnish with chopped pecans.
Nutrition
Calories: 170kcalCarbohydrates: 29.2gProtein: 1.4gFat: 5.6gSaturated Fat: 0.08gSodium: 238mgPotassium: 497mgFiber: 5.8gSugar: 15.3gCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!