Roasted Carrots and Parsnips
Yield: 8 Servings
Cost per Serving: $.19
Recipe from
More From Allyou
Nutritional Information
Amount per serving
- Calories: 144
- Fat: 6g
- Saturated fat: 1g
- Protein: 2g
- Carbohydrate: 24g
- Fiber: 7g
- Cholesterol: 0mg
- Sodium: 213mg
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.
Roasted Carrots and Parsnips Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Roast
- PUBLICATION: All You
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