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Roasted Parsnips and Carrots (Ina Garten) Recipe

Roasted Parsnips and Carrots (Ina Garten) Recipe

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Roasted Parsnips and Carrots (Ina Garten)

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Ingredients:

Serving

Directions:

Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	311.65 Kcal (1305 kJ)
Calories from fat	94.76 Kcal
		% Daily Value*
Total Fat	10.53g	16%
Sodium	499.01mg	21%
Potassium	1226.63mg	26%
Total Carbs	52.72g	18%
Sugars	17.01g	68%
Dietary Fiber	14.96g	60%
Protein	3.5g	7%
Vitamin C	45.6mg	76%
Vitamin A	1.1mg	38%
Iron	2.4mg	13%
Calcium	123.4mg	12%

Amount Per 100 g
Calories	88.36 Kcal (370 kJ)
Calories from fat	26.87 Kcal
		% Daily Value*
Total Fat	2.99g	16%
Sodium	141.49mg	21%
Potassium	347.79mg	26%
Total Carbs	14.95g	18%
Sugars	4.82g	68%
Dietary Fiber	4.24g	60%
Protein	0.99g	7%
Vitamin C	12.9mg	76%
Vitamin A	0.3mg	38%
Iron	0.7mg	13%
Calcium	35mg	12%

* 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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