Roasted Carrots and Parsnips

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Roasted Carrots and Parsnips

 

Recipe By :Dreena Burton

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups carrots -- (2 to 2 1/2 cups) sliced in diagonal rounds

2 cups parsnips -- sliced in diagonal rounds

1 teaspoon olive oil -- (2 to 2 1/2)

1/8 teaspoon sea salt -- (1/8 to 1/4)

 

Preheat oven to 400F. In a bowl, combine all ingredients and mix well to coat

carrots and parsnips completely with the olive oil, Transfer to a baking dish

and bake for roughly 45-50 minutes, tossing once or twice, until just fork

tender (not mushy), and lightly browned in spots. Remove from oven and season

further with additional sea salt and black pepper if desired. Makes 4 or more

servings.

 

For 4 servings, per serving: Calories: 115; Total Fat: 3.2 g (Sat. Fat: 0.4 g);

Cholesterol: 0 mg; Carbohydrate: 20.1 g; Fiber: 5.7 g; Protein: 1.6 g.

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 87 Calories; 1g Fat (14.0% calories from

fat); 1g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 88mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0