Roasted Carrots and Parsnips
ingredients
5 large carrots (about 1 lb.), ends trimmed, slice on diagonal into 1 1/2 inch thickness
4 large parsnips (about 1 lb.), ends trimmed, slice on diagonal into 1 1/2 inch thickness
2 Tbsp. olive oil
1/2 tsp. kosher salt
1 to 2 Tbsp. chopped fresh herbs (thyme, oregano, sage, or rosemary)
preparation
10 servings
Preparation time: 15 minutes
Cooking time: 20 to 30 minutes
1. Heat the oven to 450 °F. Combine the vegetables with the oil, salt, and herbs. Toss to coat.
2. Arrange vegetables on two parchment paper-coated baking sheets. Roast until soft on the inside and browned on the outside, about 20 to 25 minutes, being careful to watch for any over-browning. Flip the vegetables halfway through the cooking. Serve warm or at room temperature.
nutrition
Serving size: 1/2 cup
Vegetable Exchanges: 2
Fat Exchanges: 0.5
Amount Per Serving
Calories: 72
Calories from Fat: 26
Total Fat: 3 grams
Saturated Fat: 0.4 grams
Cholesterol: 0 milligrams
Sodium: 128 milligrams
Total Carbohydrate: 11 grams
Dietary Fiber: 3 grams
Sugars: 3 grams
Protein: 1 gram
