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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 ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
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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