Roasted Carrots and Parsnips
Try these honey roasted vegetables for your next meal!
INGREDIENTES
- 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
INSTRUCCIONES
- 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.
RINDE
6 to 8 servings
TAMAÑO DE LA PORCIÓN
ANÁLISIS NUTRICIONAL
Per Serving
Calorías | 170 |
Grasa total | 7 g |
Grasa saturada | 0.5 g |
Colesterol | 0 mg |
Carbohidratos | 27 g |
Fibra | 6 g |
Proteína | 2 g |
Sodio | 160 mg |