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6Ingredients
50Minutes
100Calories
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Ingredients
US|METRIC
7 SERVINGS
- 4 parsnips (large, peeled and chopped into 1/2" chunks)
- 4 large carrots (peeled and chopped into 1/2" chunks)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh rosemary (chopped, or 1 teaspoon dried)
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium120mg5% |
Potassium380mg11% |
Protein1g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber4g16% |
Sugars5g |
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.
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Reviews(3)
James 5 years ago
bomb
mix in some Brussels sprouts sauteed in lots of butter, garlic, salt and pepper then bake a bit more
Andrea Kirk 7 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