Honey Roasted Carrots and Parsnips
Written by Rachel, Posted in Dinner, Gluten Free, Roasting, Sides, Vegetables, Vegetarian
Honey Roasted Carrots and Parsnips
Recipe Type: Side, Roasting, Veggies
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Carrots and parsnips roast up crispy and kinda sweet.
Ingredients
- 1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
- 2 parsnips, sliced lengthwise in 1/4″ slices
- 1 t olive oil
- tiny pinch salt
- tiny pinch pepper
- pinch smoked garlic sea salt (or regular sea salt)
- 1/2 T butter
- 1 T honey
Instructions
- Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
- Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
- Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
- Remove from baking sheet while still hot.
Notes
*If using more than one baking sheet, rotate position after tossing with honey.
