Roasted Carrots & Parsnips
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This Easter side dish is simple yet impressive. Roasted Carrots & Parsnips are ready in less than an hour and 90 calories per serving!
Total Time
1 Hour
Serving Size
8 Servings
1
pound carrots, peeled
1
pound parsnips, peeled
2
tablespoons olive oil
salt and pepper, to taste
1/4
cup chopped fresh parsley
1
Heat oven to 425°F.
2
Cut carrots and parsnips in half then in half lengthwise.
3
Place on large rimmed baking pan toss with olive oil.
4
Season with salt and pepper.
5
Bake 30 to 40 minutes or until parsnips are tender, stirring once.
6
Sprinkle with parsley.
Calories
90
Protein
1g
Carbohydrates
14g
Fiber
4g
Sugars
5g
Fat
3.5g
Cholesterol
0mg
Sodium
40mg
Saturated Fat
0.5g
Product information not available.
