Roasted Carrots and Parsnips

Courtesy of CanolaInfo 6 Servings • 10 MIn. Prep Time • 45 Min. Cook Time

Ingredients
Add 1 lb. carrots, peeled and sliced lengthwise
Add 1 lb. parsnips, peeled and sliced lengthwise
Add 2 Tbsp. honey
Add 3 Tbsp. canola oil
Add 1 clove garlic, minced
Add 1 Tbsp. chopped fresh rosemary
Add salt and pepper to taste

Directions:

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 350°F for 45-60 min., turning once or twice, until vegetables are tender and nicely browned.

Nutrition:

Calories: 170; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 27g; Fiber: 6g; Protein: 2g; Sodium: 160mg;