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Oven-Roasted Parsnips and Carrots

Roast parsnips and carrots for a quick and easy side to a family meal. This recipe makes a flavorful dish and only requires 5 ingredients.

All You SEPTEMBER 2007

  • Yield: 8 Servings
  • Cost Per Serving:$.41

Ingredients

  • 1 pound carrots, peeled and trimmed
  • 1 pound parsnips, peeled and trimmed
  • 3 tablespoons vegetable oil
  • Salt
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried thyme

Preparation

Preheat oven to 475°F. Line a rimmed baking sheet with foil or parchment paper.

Cut carrots and parsnips in half lengthwise and into 2-inch or 3-inch lengths and so all pieces are same thickness. Toss carrots and parsnips with 2 Tbsp. oil, season with salt, and spread in a single layer on prepared baking sheet. Roast until vegetables begin to brown, 20 to 25 minutes, shaking pan 2 or 3 times during cooking time.

Mix remaining oil, garlic and thyme. Remove baking sheet from oven; drizzle mixture over vegetables and toss. Roast until vegetables are well-browned, 5 minutes more.

Nutritional Information

Amount per serving
  • Calories: 113
  • Fat: 6g
  • Saturated fat: 0g
  • Protein: 1g
  • Carbohydrate: 16g
  • Fiber: 4g
  • Cholesterol: 0mg
  • Sodium: 192mg
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Oven-Roasted Parsnips and Carrots recipe

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