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Roasted Parsnips and Carrots with Honey and Harissa

Roasted Carrots and Parsnips With Honey and Harissa | BourbonandHoney.com
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These Roasted Parsnips and Carrots are earthy, spicy and just a little sweet, a great fall side or party dish.

Ingredients

Scale
  • Roasted Carrots and Parsnips
  • 1 1/2 pounds medium parsnips, trimmed, peeled, cut into match sticks
  • 1 1/2 pounds medium carrots, trimmed, peeled, cut into match sticks
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse Kosher salt
  • 1/2 teaspoon fresh pepper
  • Honey and Harissa Dressing
  • 1 tablespoon olive oil
  • 2 to 3 teaspoons spicy harissa sauce
  • 1 clove garlic, finely chopped
  • 2 teaspoons honey
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat oven to 425°F. In a large bowl, combine parsnips, carrots, olive oil, salt and pepper. Spread parsnips and carrots evenly over a large sheet pan.
  2. Bake 15 minutes, toss and bake an additional 10 to 15 minutes or until vegetables are tender and brown around edges.
  3. Toss roasted vegetables with all remaining ingredients and serve.

Nutrition

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