Directions:
- Preheat oven to 500°F. Peel 1 lb. parsnips and 1 lb. carrots; cut into thick sticks. On a large, rimmed baking sheet lined with foil, combine parsnips and carrots with 1 (10 oz.) package frozen pearl onions (thawed), 8 oz. halved brussels sprouts and 6 smashed and peeled garlic cloves. Toss vegetables with leaves of 1 sprig fresh rosemary (or 1 tsp. dried), 3 Tbsp. olive oil, 1/2 tsp. kosher salt and 1/4 tsp. black pepper until coated. Spread vegetables evenly on a baking sheet. Roast until tender and browned on edges, about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.08 Kcal (704 kJ) | ||
| Calories from fat | 63.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Sodium | 246.51mg | 10% | |
| Potassium | 681.39mg | 14% | |
| Total Carbs | 25.09g | 8% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 7.76g | 31% | |
| Protein | 2.71g | 5% | |
| Vitamin C | 49.8mg | 83% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.2mg | 7% | |
| Calcium | 71.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 83.46 Kcal (349 kJ) | ||
| Calories from fat | 31.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 11% | |
|---|---|---|---|
| Sodium | 122.4mg | 10% | |
| Potassium | 338.33mg | 14% | |
| Total Carbs | 12.46g | 8% | |
| Sugars | 4.13g | 33% | |
| Dietary Fiber | 3.85g | 31% | |
| Protein | 1.35g | 5% | |
| Vitamin C | 24.7mg | 83% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 0.6mg | 7% | |
| Calcium | 35.7mg | 7% | |
* 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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