Roasted Parsnips & Carrots
  1. Preheat oven to 425F.
  2. 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.
  3. 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.
  4. 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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