Roasted Carrots and Parsnips

Nutritional Information

Calories 144
Fat 6 g
Satfat 1 g
Protein 2 g
Carbohydrate 24 g
Fiber 7 g
Cholesterol 0 mg
Sodium 213 mg

Ingredients

1 1/2 pounds carrots, cut lengthwise into wedges
1 1/2 pounds parsnips, cut lengthwise into wedges
3 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper

Preparation

Preheat oven to 425°F. In a large bowl, toss vegetables with oil and thyme. Season with salt and pepper. Spread vegetables in a single layer on a large baking sheet and bake for 25 minutes, turning over a few times, until vegetables are tender and lightly browned around edges. Serve immediately.

Note:

March 2009
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