Roasted Carrots and Parsnips Recipe Print Page

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Side Dishes

Roasted Carrots and Parsnips

All You MARCH 2009

Yield: 8 Servings
Cost Per Serving:$.19

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.

Nutritional Information

Amount per serving

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

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Roasted Carrots and Parsnips recipe