Roasted Parsnips & Carrots
Recipe: #6820
October 21, 2012
Categories: Side Dishes, Carrot, One-Pot Meal, Christmas, Sunday Dinner, Thanksgiving Oven Roast, Kosher, No Eggs, Vegan, Vegetarian, more
"A great side to serve at your holiday roast or turkey dinner, parsnips add a delightful sweetness to roasted vegetables."
Ingredients
Nutritional
- Serving Size: 1 (295.3 g)
- Calories 558.3
- Total Fat - 21.2 g
- Saturated Fat - 2.6 g
- Cholesterol - 61.4 mg
- Sodium - 1136.6 mg
- Total Carbohydrate - 89 g
- Dietary Fiber - 7.4 g
- Sugars - 62.9 g
- Protein - 4.8 g
- Calcium - 66.3 mg
- Iron - 1.5 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425°F.
Step 2
Peel parsnips and carrots; cut in half lengthwise, then cut crosswise into 3-inch long pieces.
Step 3
On rimmed baking sheet toss the parsnips, carrots, shallots, thyme, rosemary with honey and olive oil, then salt and pepper. Roast in centre of oven for 35 to 45 minutes, stirring vegetables twice, or until almost tender.
Step 4
Add walnuts; stir to coat. Return to oven. Roast another 8 minutes or until walnuts are golden and vegetables are tender.
Tips
No special items needed.