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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 144
% Daily Value**
Total Fat 7g
11%
Saturated Fat 1g
2%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 39mg
2%
Total Carbohydrate 20g
7%
Dietary Fiber 6g
22%
Sugars 6g
Protein 1g
Vitamin A  143%Vitamin C  29%
Calcium  5%Iron  4%
Potassium  13%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Roasted Carrots And Parsnips

Date Added: July 17, 2009

Ingredients:

2 Pounds Parsnips (about 6 medium),
1 Pound Carrot (about 6 medium),
3 Tablespoons Olive Oil or lard
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Directions:

1. Preheat oven to 425F Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables with 1 1/2 tablespoons oil.

2. Spread vegetables in one layer and season with salt and pepper.

3. Roast vegetables in oven, switching positions of pans in oven halfway through baking and stirring occasionally, about 20 to 25 minutes, or until browned and crisp, and garnish with carrot tops.

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Dietary Notes:
This recipe is very low-sodium with 38.5mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 143% of your daily recommended intake per serving. This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Olive Oil allergies.
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