DSF's Honey Roasted Carrots And Parsnips Recipe - Allrecipes.com
DSF's Honey Roasted Carrots And Parsnips Recipe
  • READY IN 50 mins

DSF's Honey Roasted Carrots And Parsnips

Recipe by  

"My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
  3. Bake in the preheated oven until vegetables are very tender, about 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2013

We tried this recipe today and it is simple to make and delicious to eat. I did slice the carrots and parsnips in half long-ways and then cut them in half so my pieces were smaller. I found they needed to cook longer, not sure why but it didn't matter. You could cut the baking time by steaming them a bit before baking if you wanted to be more precise about cooking time. I did stir them around a couple of times while they were baking. The end result was really delicious. We ate them along with old fashioned potato cakes (also from this site) -- my husband ate the meat we had too, but I made my meal out of these and the potato cakes. Delicious. Thank you for sharing your recipe. Beats pickles and ice cream hands down! :)

 
Most Helpful Critical Review
Jul 23, 2014

Temp and/or cook time is all wrong on this recipe. I ended up roasting mine for almost twice the time, and still the snips weren't really soft.

 

6 Ratings

Nov 22, 2014

As written, I give this recipe a solid 4 (although it does need double the cooking time at these temps). Cut the carrots and parsnips into finger-sized pieces, and double the time, and you'll have lovely carmelized veggies. In subsequent recipe attempts, however, I've found that adding about 1/2 tsp of crushed dried rosemary puts it over the top and makes it a 5+ star recipe. The rosemary and honey combination are exquisite!

 
Nov 15, 2014

This recipe works if you add about a cup of water in the dish and cover it with foil.

 
Nov 12, 2014

Love this recipe! I added a little bit of cinnamon (about 1 tsp) and Italian seasoning to the mix. It sounds really random but the seasonings really offset the sweetness of the the honey and cinnamon.

 
Dec 08, 2014

OK I'm not gonna lie not done this recipe but thought I could help a bit with some suggestions. Take the parsnips and try to remove the middle of them as the core is VERY hard and takes a long time to cook. Then try par cooking them in a frying pan with some oil for about five minutes I also usually cut my parsnips into thin strips. Then when putting them into the oven try adding some garlic as well

 

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Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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