Oven-Roasted Carrots and Parsnips with Rosemary and Honey Recipe

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Recipe Name: Oven-Roasted Carrots and Parsnips with Rosemary and Honey

Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 12

Directions: Heat oven to 425 degrees. Halve parsnips and carrots lengthwise and cut into 3 x 1/4-inch strips. In large bowl, combine parsnips, carrots, onions, and 2 teaspoons of the rosemary. In small bowl, whisk together oil, salt and pepper. Drizzle over vegetables; toss. Place on 17x12-inch rimmed baking sheet. Bake 30-35 minutes or until vegetables are lightly browned and tender, stirring occasionally. Drizzle with honey; stir gently. Bake an additional 5 minutes. Sprinkle with remaining 2 teaspoons rosemary.

Ingredients:
6 medium parsnips
6 medium carrot(s)
3 medium onions, cut into 1-inch wedges
1 1/3 Tablespoon(s) minced fresh rosemary
4 Tablespoon(s) olive oil
1 1/2 sea salt
1/2 freshly ground pepper
1/2 Cup(s) honey

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