Roasted Carrots and Parsnips

FLAVOR THE MOMENTS(3)
James: "bomb mix in some Brussels sprouts sauteed in lots…" Read More
6Ingredients
50Minutes
100Calories

Ingredients

US|METRIC
  • 4 parsnips (large, peeled and chopped into 1/2" chunks)
  • 4 large carrots (peeled and chopped into 1/2" chunks)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary (chopped, or 1 teaspoon dried)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
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    NutritionView More

    100Calories
    Sodium5% DV120mg
    Fat6% DV4g
    Protein2% DV1g
    Carbs5% DV16g
    Fiber16% DV4g
    Calories100Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium120mg5%
    Potassium380mg11%
    Protein1g2%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A140%
    Vitamin C20%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    James a year ago
    bomb mix in some Brussels sprouts sauteed in lots of butter, garlic, salt and pepper then bake a bit more
    Annette a year ago
    I make them quite often. I add some water to keep them moist.
    Andrea Kirk 2 years ago
    Great I added 2 to 3 tablespoons of water after seasoning into the pan to ensure that the parsnips and carrots state moist. I also broiled for two minutes at the end to crisp up the edges. Turned out fantastic

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