Honey & Rosemary Roasted Carrots & Parsnips2017-11-29
- Servings : 6
- Cook Time : 40m
- Ready In : 40m
- 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
Preheat oven to 220°C. In large bowl, combine parsnips, carrots and 2 teaspoons of the rosemary.
In small bowl, whisk together oil, salt and pepper. Drizzle over the vegetables; toss. Place on a rimmed baking sheet.
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.