Directions:
- Preheat oven to 425°F Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.66 Kcal (250 kJ) | ||
| Calories from fat | 53.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 9% | |
|---|---|---|---|
| Sodium | 243.9mg | 10% | |
| Potassium | 37.12mg | 1% | |
| Total Carbs | 1.64g | 1% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 5.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 303.58 Kcal (1271 kJ) | ||
| Calories from fat | 271.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.19g | 9% | |
|---|---|---|---|
| Sodium | 1241.15mg | 10% | |
| Potassium | 188.87mg | 1% | |
| Total Carbs | 8.36g | 1% | |
| Sugars | 4.78g | 4% | |
| Dietary Fiber | 1.81g | 1% | |
| Protein | 0.61g | 0% | |
| Vitamin C | 3mg | 1% | |
| Vitamin A | 0.5mg | 3% | |
| Iron | 0.3mg | 0% | |
| Calcium | 27.7mg | 1% | |
* 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.
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