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Honey-Glazed Roasted Carrots and Parsnips with Rosemary
A simple yet flavorful side dish featuring roasted carrots and parsnips, glazed with honey and infused with rosemary.
Prep Time
10 minutes
Total Time
40 minutes
Calories
270 kcal
Difficulty
Easy
Equipment
2 items
Cost
£0.52/serving
Cuisine:
Cooking Style:
Dietary:
Ingredients
Servings
4
1lbCarrots(Peeled and chopped into 1-inch pieces)
£0.45
1lbParsnips(Peeled and chopped into 1-inch pieces)
£0.90
2tablespoonsOlive Oil(Extra virgin olive oil)
£0.15
2tablespoonsHoney(Liquid honey)
£0.25
1tablespoonFresh Rosemary(Chopped)
£0.30
0.5teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack Pepper(Freshly ground, or to taste)
£0.02
Total Cost
£2.08
£0.52 per serving
Instructions
- 1.Preheat oven to 400°F (200°C).
- 2.In a large bowl, toss the carrots and parsnips with olive oil, honey, rosemary, salt, and pepper.
- 3.Spread the vegetables in a single layer on a baking sheet.
- 4.Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- 5.Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (284g)
270 kcal / 1130 kJ
Carbs
42.7g
16% of RDA
Fat
11.7g
17% of RDA
Protein
2.6g
5% of RDA
Detailed Breakdown
Fibre
8.2 g
27% of RDA
Sugar
22.7 g
25% of RDA
Sodium
310 mg
13% of RDA
Saturated Fat
1.6 g
8% of RDA
Chef's Tips
For extra flavor, add a clove or two of minced garlic to the vegetables before roasting.
If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
You can substitute maple syrup for honey if desired.
Ensure the vegetables are in a single layer on the baking sheet for even roasting.
Cooking Equipment
Oven
Baking sheet
Wine Pairings
No wine pairing suggestions available for this recipe.
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