Source: CanolaInfo Test Kitchen | Catégorie: Plats d’accompagnement, Rôtissage, Santé du cœur

Roasted Carrots and Parsnips

Try these honey roasted vegetables for your next meal!

Roasted Carrots and Parsnips


  • 1 lb carrots, peeled and sliced lengthwise 500g
  • 1 lb parsnips, peeled and sliced lengthwise 500g
  • 2 Tbsp honey 30 mL
  • 3 Tbsp canola oil 45 mL
  • 1 clove garlic, minced
  • 1 Tbsp chopped fresh rosemary 15 mL
  • salt and pepper to taste


  • 1. Prepare carrots and parsnips. Place in large plastic bag.
  • 2. Combine honey, canola oil, garlic and rosemary in a small bowl. Mix well. Pour into plastic bag and shake to coat vegetables.
  • 3. Empty carrots and parsnips on a foil-lined roasting pan. Roast at 350F (180 C) for 45-60 minutes, turning once or twice, until vegetables are tender and nicely browned.


6 to 8 servings



Per Serving

Lipides7 g
Gras saturés0.5 g
Cholestérol0 mg
Glucides27 g
Fibres6 g
Protéines2 g
Sodium160 mg