Directions:
- Preheat oven to 180C/350°F.
- Combine orange juice, orange zest, honey, sherry and mint leaves in a small bowl. Set aside.
- Completely line a roasting pan with foil and put the parsnips in a single layer.
- Pour the sauce over the parsnips, turning to coat. Leave to marinate about 20-30 minutes, turning occasionally.
- Roast for 30 minutes, turning parsnips after 15 minutes. Remove pan and take out excess juice, leaving just a small amount in pan. (Save the juice for future use in the same manner on carrots)
- Return to oven and continue roasting for an additional 40 minutes, turning parsnips every 15-20 minutes until tender and golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.89 Kcal (1117 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.62mg | 0% | |
| Potassium | 230.1mg | 5% | |
| Total Carbs | 43.5g | 14% | |
| Sugars | 33.41g | 134% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 2.05g | 4% | |
| Vitamin C | 61.1mg | 102% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 9.9mg | 55% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 170.27 Kcal (713 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.04mg | 0% | |
| Potassium | 146.8mg | 5% | |
| Total Carbs | 27.75g | 14% | |
| Sugars | 21.32g | 134% | |
| Dietary Fiber | 1.56g | 10% | |
| Protein | 1.31g | 4% | |
| Vitamin C | 39mg | 102% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 6.3mg | 55% | |
| Calcium | 32.2mg | 5% | |
* 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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