Caraway And Honey Roast Carrots And Parsnips Recipes

DSF'S HONEY ROASTED CARROTS AND PARSNIPS

DSF's Honey Roasted Carrots And Parsnips image

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!

Provided by DrSeussFreak

Categories Side Dish Vegetables Carrots

Time 50m

Yield 4

Number Of Ingredients 5

Ingredients

3 carrots, peeled
3 parsnips, peeled
2 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until vegetables are very tender, about 40 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g

HONEY ROASTED CARROTS AND PARSNIPS

Honey Roasted Carrots and Parsnips image

Easy and delicious side dish of honey roasted carrots and parsnips that can be cooked at the same time as roast potatoes for stree free cooking.

Provided by Amanda

Categories Side Dish

Time 50m

Number Of Ingredients 8

Ingredients

300 g carrots
300 g parsnips
2 tbsp honey
2 tbsp oil
1 tbsp butter
1 tbsp parsley (fresh and chopped)
1 tsp salt
½ tsp pepper

Steps:

Peel the carrots and parsnips and cut into large batons.
Put the butter and oil into a roasting tin and place in the oven.
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
Add the vegetables to the dish and stir so that they are coated.
Season with the salt and pepper.
Roast for 20 minutes and then add the honey to the dish.
Stir so that all the vegetables are turned and coated in the honey.
Roast for a further 20 minutes until crisp and golden.
Transfer the honey roasted carrots and parsnips to a serving dish.
Chop the parsley and scatter over to serve.

Nutrition Facts : Calories 184 kcal, Carbohydrate 30 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 646 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS

Honey-Glazed Roasted Carrots and Parsnips image

An easy recipe for Honey-Glazed Roasted Carrots and Parsnips

Categories Side Roast Christmas Quick & Easy High Fiber Carrot Parsnip Fall Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

Steps:

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

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