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


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


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.

March 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note