From emaillists@britanniabear.demon.co.uk Wed Mar 1 12:44:40 2006 Date: 24 Feb 2006 08:38:29 GMT From: Glasshousejohn Newsgroups: rec.food.recipes Subject: Oven-Roasted Carrots and Parsnips with Rosemary and Honey Followup-To: rec.food.cooking, rec.food.recipes 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 -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/