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Roasted Carrots and Parsnips

April 8^th 2010

Contributed by:

joyofkosher

1 comment | Leave Comment

(1 review)

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Recipe

Roasted Carrots and Parsnips

Times

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

Servings

6-8 s

Ingredients

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

Directions

Preparation

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

comments

One Response to Roasted Carrots and Parsnips

says: The GF Kosher Chef

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.

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