Oven-Roasted Carrots and Parsnips with Rosemary and Honey

Roasting deepens the natural sweetness of parsnips, carrots and onions.
They take on a more complex character with the addition of honey and
rosemary.

6 medium parsnips, halved lengthwise, cut into 3x1/4-inch strips
6 medium carrots, halved lengthwise, cut into 3x1/4-inch strips
3 medium onions, cut into 1-inch wedges
4 teaspoons minced fresh rosemary, divided
1/4 cup olive oil
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1/2 cup honey

Heat oven to 425 F. In large bowl, combine parsnips, carrots, onions and
2 teaspoons of the rosemary. In small bowl, whisk together oil, salt and
pepper. Drizzle over vegetables; toss. Place on 17x12-inch rimmed baking
sheet.
Bake 30 to 35 minutes or until vegetables are lightly browned and tender,
stirring occasionally. Drizzle with honey; stir gently. Bake an additional
5 minutes. Sprinkle with remaining 2 teaspoons rosemary.

12 (1/2-cup) servings

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