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 | 66.45 Kcal (278 kJ) | ||
| Calories from fat | 31.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Sodium | 295.74mg | 12% | |
| Potassium | 75.69mg | 2% | |
| Total Carbs | 7.93g | 3% | |
| Sugars | 5.63g | 23% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 0.4g | 1% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 117.3 Kcal (491 kJ) | ||
| Calories from fat | 56.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 5% | |
|---|---|---|---|
| Sodium | 522.09mg | 12% | |
| Potassium | 133.63mg | 2% | |
| Total Carbs | 14.01g | 3% | |
| Sugars | 9.94g | 23% | |
| Dietary Fiber | 1.47g | 3% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 4.8mg | 5% | |
| Iron | 0.3mg | 1% | |
| Calcium | 27.9mg | 2% | |
* 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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