Roasted Carrots and Parsnips

FLAVOR THE MOMENTS(3)
James: "bomb mix in some Brussels sprouts sauteed in lots…" Read More
6Ingredients
30Minutes
80Calories

Ingredients
US|METRIC

  • 4 parsnips (large, peeled, halved, and chopped into 1/2" chunks)
  • 4 carrots (large, peeled, halved, and chopped into 1/2" chunks)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper (freshly)

NutritionView more

80Calories
Sodium5% DV115mg
Fat3% DV2g
Protein2% DV<1g
Carbs5% DV15g
Fiber16% DV4g
Calories80Calories from Fat20
% DAILY VALUE
Total Fat2g3%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium115mg5%
Potassium350mg10%
Protein<1g2%
Calories from Fat20
% DAILY VALUE
Total Carbohydrate15g5%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* 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)

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Reviewer Profile Image
James 23 Nov 2018
bomb mix in some Brussels sprouts sauteed in lots of butter, garlic, salt and pepper then bake a bit more
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Annette 9 Aug 2018
I make them quite often. I add some water to keep them moist.
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Andrea Kirk 2 Aug 2017
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