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The dish is ready on the plate on the white table | Hurry The Food Up

Honey Roast Carrots and Parsnips with Feta and Pomegranate

Course: Dinner, Main Course, Oven recipes, Sides
Diet: Gluten Free, Egg Free, Dairy Free, Vegetarian
Time: Max 30 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: egg-free, gluten-free
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 513kcal
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Ingredients

  • 3 parsnips
  • 3 carrot
  • 1 pomegranate (or use pre-frozen seeds)
  • 2 oz (50 g) low fat feta cheese (or similar, 2oz = 50g)
  • 1.5 tbsp honey
  • ⅕ cup (20 g) pecans, chopped
  • 3 sprigs of rosemary
  • Seasoning - pinch of salt, pepper and paprika

Instructions

  • Pre-heat oven at 180 degrees C (355 degrees F).
  • Slice the vegetables lengthways into halves, or quarters, depending on the size.
  • Place each sliced vegetable on a baking tray and season with salt, pepper and paprika.
    All the ingredients are placed on a baking tray #parsnips #feta | hurrythefoodup.com
  • Drizzle over the honey and chopped pecans, along with a few sprigs of rosemary.
  • Bake for 15 – 20 minutes, until the vegetables are soft and the honey has slightly caramelised.
  • Once baked, crumble the feta and pomegranate seeds over the roasted vegetables to serve.
    The dish is ready on the plate on the white table #pecans #rosemary | hurrythefoodup.com

Nutrition

Calories: 513kcal | Carbohydrates: 94g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 344mg | Potassium: 1552mg | Fiber: 21g | Sugar: 49g | Vitamin A: 15297IU | Vitamin C: 60mg | Calcium: 138mg | Iron: 2mg