Ingredients and Weight:
- 2 pounds parsnips, peeled and chopped into 1-inch chunks
- 2 pounds carrots, peeled and chopped into 1-inch chunks
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the parsnips, carrots, olive oil, honey, oregano, salt, and pepper. Toss to coat evenly.
- Spread the vegetables on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 35-40 minutes, or until tender and lightly browned.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information:
Per serving (1 cup):
- Calories: 220
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 200mg
- Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 15g
- Protein: 3g
Dish Characteristics:
- Tender, sweet, and savory
- Vibrant orange and purple colors
- Warm and comforting
- Perfect for a fall or winter meal
User Comments:
- "These roasted carrots and parsnips are absolutely delicious! They're so tender and flavorful."
- "The perfect side dish for any occasion. I love the combination of carrots and parsnips."
- "I was looking for a healthy and easy side dish, and this recipe fit the bill perfectly."
- "The honey adds a touch of sweetness that balances out the earthy flavors of the carrots and parsnips."
- "I'm not a huge fan of vegetables, but I really enjoyed these roasted carrots and parsnips. They're a great way to get your daily dose of vegetables."
Special Precautions and Tips:
- If you don't have parchment paper, you can grease the baking sheet with oil instead.
- For a crispier texture, roast the vegetables for an additional 5-10 minutes.
- You can add other vegetables to this recipe, such as bell peppers, onions, or zucchini.
- If you're using fresh herbs, double the amount in the recipe.
