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Roasted Carrots and Parsnips Recipe

Roasted Carrots and Parsnips Recipe

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Ingredients

Count

Nutrition

145

Calories

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Ingredients:

Serving

1 1/2 lb carrots , cut lengthwise into wedges
1 1/2 lb parsnips , cut lengthwise into wedges
3 tbsp olive oil
1 tsp dried thyme
salt and pepper

Directions:

Preheat oven to 425°F. In a large bowl, toss vegetables with oil and thyme. Season with salt and pepper. Spread vegetables in a single layer on a large baking sheet and bake for 25 minutes, turning over a few times, until vegetables are tender and lightly browned around edges. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	145.39 Kcal (609 kJ)
Calories from fat	47.33 Kcal
		% Daily Value*
Total Fat	5.26g	8%
Sodium	67.24mg	3%
Potassium	591.98mg	13%
Total Carbs	23.89g	8%
Sugars	8.51g	34%
Dietary Fiber	6.85g	27%
Protein	1.71g	3%
Vitamin C	19.6mg	33%
Vitamin A	0.9mg	28%
Iron	1mg	6%
Calcium	61mg	6%

Amount Per 100 g
Calories	82.87 Kcal (347 kJ)
Calories from fat	26.98 Kcal
		% Daily Value*
Total Fat	3g	8%
Sodium	38.33mg	3%
Potassium	337.43mg	13%
Total Carbs	13.62g	8%
Sugars	4.85g	34%
Dietary Fiber	3.9g	27%
Protein	0.98g	3%
Vitamin C	11.2mg	33%
Vitamin A	0.5mg	28%
Iron	0.6mg	6%
Calcium	34.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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