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DSF's Honey Roasted Carrots And Parsnips

DSF's Honey Roasted Carrots And Parsnips

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
DrSeussFreak

DrSeussFreak

My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
  3. Bake in the preheated oven until vegetables are very tender, about 40 minutes.
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Reviews

maggieroze
6

maggieroze

12/27/2013

We tried this recipe today and it is simple to make and delicious to eat. I did slice the carrots and parsnips in half long-ways and then cut them in half so my pieces were smaller. I found they needed to cook longer, not sure why but it didn't matter. You could cut the baking time by steaming them a bit before baking if you wanted to be more precise about cooking time. I did stir them around a couple of times while they were baking. The end result was really delicious. We ate them along with old fashioned potato cakes (also from this site) -- my husband ate the meat we had too, but I made my meal out of these and the potato cakes. Delicious. Thank you for sharing your recipe. Beats pickles and ice cream hands down! :)

rhodysox
2

rhodysox

7/23/2014

Temp and/or cook time is all wrong on this recipe. I ended up roasting mine for almost twice the time, and still the snips weren't really soft.

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