Honey Roast Carrots & Parsnips with Feta and Pomegranate
- 3 parsnips
- 3 carrots
- 1 pomegranate (or use pre-frozen seeds)
- 2 oz feta (or similar, 2oz = 50g)
- 1.5 tbsp honey
- ⅕ cup pecans, chopped
- 3 sprigs of rosemary
- Seasoning - pinch of salt, pepper and paprika
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.
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