- Cook Time
- Prep Time
- 6-8 ServingsServings
- 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