Roasted Parsnips & Carrots
Parsnips are part of the parsley family and taste like a sweet cross between parsley and celery. This simple recipe is a good side dish or can be used to top grain bowls.
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Serves4 (servings)
SWAP ScoreWhat's this?
Ingredients
- 1 pound parsnips peeled
- 1 pound carrots peeled
- 4 cloves garlic peeled and kept whole
- 3 sprigs fresh rosemary (or 2 teaspoons dried, crumbled)
- 2 tablespoons olive oil (or other vegetable oil)
Directions
- Preheat oven to 425F.
- Cut the parsnips and carrots into similar-sized pieces. It doesn't matter if they are rounds or cut into chunks, as long as they are all about the same size. Place the cut vegetables onto a cookie sheet or into a roasting pan.
- Place garlic gloves and rosemary on top of the vegetables, then add olive oil. Toss the vegetables together to coat them evenly. Add a little bit of salt and pepper.
- Cover the pan with foil and roast for about 30 minutes. Turn the heat down to 375, uncover the vegetables (be careful - there will be steam) and stir gently. Continue to cook for about 20 minutes or until lightly browned.
Nutrition Facts
Roasted Parsnips & Carrots
Amount Per Serving
Calories 185
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 78mg
3%
Potassium 698mg
20%
Total Carbohydrates 30g
10%
Dietary Fiber 8g
32%
Sugars 9g
Protein 3g
6%
Vitamin A
387%
Vitamin C
33%
Vitamin D0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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