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- Roasted Carrots and Parsnips SERVES 4 CLICK here for a printable recipe
- 1.5 lb parsnips, peeled and halved or quartered, depending on size
- 2 lb carrots, halved lengthwise but left unpeeled
- 3 T extra-virgin olive oil, plus more for drizzling
- coarse salt and freshly ground pepper, to taste
- 2 T thyme leaves
View Full Recipe at Sippity Sup-Serious Fun Food
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 38 | 17% |
| Total Fat 4.36g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 163mg | 7% |
| Potassium 1236mg | 35% |
| Total Carbs 46.97g | 13% |
| Dietary Fiber 13.3g | 44% |
| Sugars 17.16g | 11% |
| Protein 3.78g | 6% |
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