Parsnips & Carrots With Thyme (WW)
Recipe: #16610
January 07, 2015
Categories: Dinner, Side Dishes, Vegetables, Carrot, Onions, Parsnips, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Special Diet - Weight Watchers etc. more
"Recipe source: WW cookbook - Love it, cook it, eat it! 3 points plus/serving"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (181.7 g)
- Calories 120.3
- Total Fat - 2.7 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 157.9 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 6.4 g
- Sugars - 8.4 g
- Protein - 2 g
- Calcium - 61.7 mg
- Iron - 0.8 mg
- Vitamin C - 20 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Spray roasting pan with Pam.
Step 3
In the pan combine first 7 ingredients (all the ingredients except for garlic); toss. Roast for 40 minutes until vegetables are browned, tossing occasionally.
Step 4
Stir in garlic and roast about 2-5 minutes or until fragrant.
Tips & Variations
No special items needed.
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