Description
A comforting blend of roasted carrots, parsnips, and Brussels sprouts, drizzled with honey and olive oil for a simple yet delicious side dish.
Ingredients
Scale
- 4 Carrots, peeled and cut into even-sized pieces
- 2 Parsnips, peeled and cut into even-sized pieces
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- Salt, to taste
- Pepper, to taste
- Fresh herbs (optional, e.g., thyme or rosemary)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the carrots and parsnips; cut into even-sized pieces. Trim the Brussels sprouts and cut in half.
- In a large bowl, combine the carrots, parsnips, and Brussels sprouts. Drizzle with olive oil and honey, then sprinkle with salt and pepper. Toss to coat evenly.
- Spread the vegetables on a baking sheet in a single layer. Make sure they have enough space to caramelize.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove from the oven and toss with fresh herbs if desired. Serve warm.
Notes
For added richness, finish with a small dab of fresh butter. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, side dish, healthy, family meal, seasonal cooking