Roasted Parsnips and Carrots Recipe

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Brief

Prep 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Roasted Parsnips and Carrots Recipe

Ingredients

1 pound carrots

1 pound parsnips

3 tablespoons extra-virgin olive oil

salt and ground black pepper to taste

¼ cup butter

softened

2 tablespoons minced shallot

2 tablespoons chopped fresh chives

1 ½ teaspoons chopped fresh rosemary

1 ½ teaspoons chopped fresh thyme

1 clove garlic

minced

Side Dish

Directions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.

Step 3

Roast in the preheated oven stirring every 15 minutes until browned 40 to 45 minutes.

Step 4

Combine butter shallot chives rosemary thyme and garlic in a small bowl. Add to hot vegetables and toss to coat.

Nutritional Information

Roasted Parsnips and Carrots Recipe

Servings Per Recipe:4

Calories: 330.3

% Daily Value *

Protein: 2.8g 6%

Carbohydrates: 32.6g 11%

Dietary Fiber: 8.9g 36%

Sugars: 11g

Fat: 22.3g 34%

Saturated Fat: 8.8g 44%

Cholesterol: 30.5mg 10%

Vitamin A Iu: 19461.2IU 389%

Niacin Equivalents: 2.4mg 18%

Vitamin B6: 0.3mg 18%

Vitamin C: 28mg 47%

Folate: 101.7mcg 25%

Calcium: 88.2mg 9%

Iron: 1.2mg 7%

Magnesium: 49.4mg 18%

Potassium: 819.6mg 23%

Sodium: 211mg 8%

Thiamin: 0.2mg 22%

Calories From Fat: 200.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.