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Honey Roasted Carrots & Parsnips are served on the plate on the white table #carrots #honey | hurrythefoodup.com

Honey Roast Carrots & Parsnips with Feta and Pomegranate

Course: Lunch, Mains, Side
Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 527kcal
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Ingredients

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

Instructions

  • Pre-heat oven at 180 degrees.
  • 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.
  • 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.

Nutrition

Calories: 527kcal | Carbohydrates: 93g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 408mg | Potassium: 1542mg | Fiber: 21g | Sugar: 49g | Vitamin A: 15406IU | Vitamin C: 59mg | Calcium: 275mg | Iron: 3mg