Recipe by DrSeussFreak
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and ground black pepper to taste
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! :)
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.
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!
This recipe works if you add about a cup of water in the dish and cover it with foil.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
DSF's Honey Roasted Carrots And Parsnips
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Brown sugar and chopped dates add a sweet counterpoint to spicy gingered carrots.
Simmered in brown sugar, these sweet, tender carrots are so quick and easy.
These roasted carrots are an easy, aromatic, and deliciously different side dish.