Recipes
Honey roasted carrots and parsnips
Honey roasted carrots and parsnips has about 125 kcal and 2 g of protein per serving, takes 45 minutes and serves 6. Sweet, caramelised edges and one tray to wash up.
| Per serving | |
|---|---|
| Calories | 125 kcal |
| Protein | 2 g |
| Carbs | 26 g |
| Fat | 3 g |
| Time | 45 minutes |
| Serves | 6 |
Ingredients
- 500 g carrots
- 500 g parsnips
- 1 tbsp olive oil
- 1 tbsp honey
- Thyme, salt
Steps
- Heat the oven to 200°C. Peel the vegetables and cut them into long batons.
- Toss with the oil, thyme and salt on a tray, in a single layer.
- Roast for 30 minutes, turning once.
- Drizzle the honey over and roast 10 more minutes.
Make it a block
Two trays are better than one crowded one: crowded vegetables steam instead of browning. Add it to your week in Cutline: one click and the time is blocked.
*Calories and macros are approximate: calculated from standard values per 100 g (USDA FoodData Central) for the ingredients as listed. Brands differ.*
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