Honey Garlic Roasted Carrots and Parsnips

Honey Garlic Roasted Carrots and Parsnips is a delightful side dish that combines the earthy sweetness of root vegetables with a sticky, savory glaze. Perfectly roasted to caramelize their natural sugars, this dish brings warmth and flavor to any kosher meal.

Ingredients

• Carrots - 200 grams, peeled and cut into sticks
• Parsnips - 200 grams, peeled and cut into sticks
• Honey - 2 tablespoons
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the carrots and parsnips.
3. In a small bowl, whisk together honey, minced garlic, olive oil, salt, and black pepper.
4. Pour the honey garlic mixture over the carrots and parsnips, and toss until they are evenly coated.
5. Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until golden and tender, tossing halfway through for even cooking.
7. Remove from the oven and let cool slightly before garnishing with fresh parsley.
8. Serve warm as a delightful side dish.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 38 g
• Fiber: 7 g
• Sugar: 12 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin A and potassium.
• High in fiber, promoting digestive health and satiety.

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