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Sauteed Carrots and Parsnips with Honey and Rosemary
EATTOBEAT.ORG9Ingredients
30Minutes
150Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 lb. large carrots (about 4, peeled and quartered into 4 inch sticks)
- 1 lb. parsnips (peeled, halved lengthwise, cored, and cut into 4 inch sticks)
- coarse salt (such as Sel de Guérande, or Kosher salt)
- black pepper (freshly ground)
- 1 Tbsp. butter
- 1 Tbsp. fresh rosemary leaves (stripped from branches, and chopped)
- 2 Tbsp. honey (such as chestnut, heather, or wildflower)
- 1/4 cup toasted walnuts (chopped, optional)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium150mg6% |
| Potassium430mg12% |
| Protein2g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber5g20% |
| Sugars10g |
| Vitamin A190% |
| Vitamin C20% |
| Calcium6% |
| Iron6% |
* 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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