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Roasted Carrots and Parsnips
Courtesy of CanolaInfo
Servings: 6
Prep Time: 10 MIn. Cook Time: 45 Min. What you need:
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+ 1 lb. carrots, peeled and sliced lengthwise
+ 1 lb. parsnips, peeled and sliced lengthwise + 2 Tbsp. honey + 3 Tbsp. canola oil + 1 clove garlic, minced + 1 Tbsp. chopped fresh rosemary + salt and pepper to taste What to do:
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 350°F for 45-60 min., turning once or twice, until vegetables are tender and nicely browned. Nutritional information:
Calories: 170; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 27g; Fiber: 6g; Protein: 2g; Sodium: 160mg;
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