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Honey & Rosemary Roasted Carrots & Parsnips

2017-11-29

Recipe Info

  • Servings : 6
  • Cook Time : 40m
  • Ready In : 40m

Ingredients

  • 6 parsnips, halved lengthwise
  • 6 carrots, halved
  • 4 tsps rosemary, finely chopped, divided
  • 60ml olive oil
  • 11⁄2 tsps sea salt
  • 1⁄2 tsp freshly ground black pepper
  • 150ml honey

Method

Step 1

Preheat oven to 220°C. In large bowl, combine parsnips, carrots and 2 teaspoons of the rosemary.

Step 2

In small bowl, whisk together oil, salt and pepper. Drizzle over the vegetables; toss. Place on a rimmed baking sheet.

Step 3

Bake 30 to 35 minutes or until vegetables are lightly browned and tender, stirring occasionally. Drizzle with honey; stir gently. Bake an additional 5 minutes. Sprinkle with remaining 2 teaspoons rosemary. Serve garnished with fresh rosemary sprigs.

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