Directions:
- Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice.
- Remove parsnip and onion from bag, discarding marinade.
- Preheat oven to 500°.
- Place parsnip and onion in a shallow roasting pan coated with cooking spray.
- Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.51 Kcal (990 kJ) | ||
| Calories from fat | 31.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Sodium | 318.41mg | 13% | |
| Potassium | 926.01mg | 20% | |
| Total Carbs | 48.75g | 16% | |
| Sugars | 16.97g | 68% | |
| Dietary Fiber | 12.17g | 49% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 41.2mg | 69% | |
| Iron | 2.5mg | 14% | |
| Calcium | 97.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 83.46 Kcal (349 kJ) | ||
| Calories from fat | 11.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 5% | |
|---|---|---|---|
| Sodium | 112.36mg | 13% | |
| Potassium | 326.75mg | 20% | |
| Total Carbs | 17.2g | 16% | |
| Sugars | 5.99g | 68% | |
| Dietary Fiber | 4.3g | 49% | |
| Protein | 0.94g | 5% | |
| Vitamin C | 14.6mg | 69% | |
| Iron | 0.9mg | 14% | |
| Calcium | 34.4mg | 10% | |
* 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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