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Roasted Carrots and Parsnips


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Roasted Carrots and Parsnips


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Roasted Carrots and Parsnips


  • Prep Time : 10 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 10 min


6-8 s


  • 1 lb carrots, peeled and sliced lengthwise 500g
  • 1 lb parsnips, peeled and sliced lengthwise 500g
  • 2 Tbsp honey 30 mL
  • 3 Tbsp canola oil 45 mL
  • 1 clove garlic, minced 1
  • 1 Tbsp chopped fresh rosemary 15 mL
  • Salt and pepper to taste



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 350F (180 C) for 45-60 minutes, turning once or twice, until vegetables are tender and nicely browned

Source: canolainfo.org

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2 Responses to Roasted Carrots and Parsnips

  1. Kol haKavod! This is a great recipe, but for me, it wasn’t garlicky enough. I think that next time I will leave the carrots in the bag to marinate overnight OR pour some of the marinade over the carrots while they’re cooking.

  2. avatar says: Chana K.

    This was a big hit with my family. It presented beautifully at our Shabbos meal, and tasted even better. I will definitely make this again. It was easy to do and added nice color to the meal as well!

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