Ingredients
- 2 pounds parsnips
- 4 cups baby carrots (or 1 small package)
- Fresh shallots, peeled and halved (just use any amount you want)
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon honey (or use amount you want)
- 3 to 4 tablespoons olive oil
- 1/2 cup walnut halves
- Salt and pepper
How to Make
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Step 1: Preheat oven to 425°F.
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Step 2: Peel parsnips and carrots; cut in half lengthwise, then cut crosswise into 3-inch long pieces.
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Step 3: On rimmed baking sheet toss the parsnips, carrots, shallots, thyme, rosemary with honey and olive oil, then salt and pepper. Roast in centre of oven for 35 to 45 minutes, stirring vegetables twice, or until almost tender.
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Step 4: Add walnuts; stir to coat. Return to oven. Roast another 8 minutes or until walnuts are golden and vegetables are tender.
We hope you enjoy this recipe!
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