Roasted Parsnips and Butternut Squash Recipe

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Roasted Parsnips and Butternut Squash
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  1. Put oven rack in upper third of oven and preheat oven to 475°F.
  2. Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, then cut slices into wedges. Toss vegetables with salt, pepper, and 1 1/2 tablespoons oil, then spread in 1 layer in a large shallow baking pan. Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.
  3. While vegetables are roasting, heat remaining 1 1/2 tablespoons oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat.
  4. When vegetables are done roasting, remove garlic from oil (discard garlic) and toss vegetables with garlic oil, olives, and parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 345.01 Kcal (1444 kJ)
Calories from fat 164.89 Kcal
% Daily Value*
Total Fat 18.32g 28%
Cholesterol 16.5mg 6%
Sodium 20.75mg 1%
Potassium 1040.59mg 22%
Total Carbs 43.21g 14%
Sugars 9.94g 40%
Dietary Fiber 10g 40%
Protein 5.32g 11%
Vitamin C 55.3mg 92%
Vitamin A 1.4mg 47%
Iron 2.9mg 16%
Calcium 128.3mg 13%
Amount Per 100 g
Calories 114.67 Kcal (480 kJ)
Calories from fat 54.8 Kcal
% Daily Value*
Total Fat 6.09g 28%
Cholesterol 5.48mg 6%
Sodium 6.9mg 1%
Potassium 345.85mg 22%
Total Carbs 14.36g 14%
Sugars 3.3g 40%
Dietary Fiber 3.32g 40%
Protein 1.77g 11%
Vitamin C 18.4mg 92%
Vitamin A 0.5mg 47%
Iron 1mg 16%
Calcium 42.7mg 13%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
  • 9

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • good source of fiber

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