Sometimes there's just too many mashed or pureed vegetable offerings at the holiday table, so along with some Brussels sprouts or sauteed green beans, I like to serve roasted carrots and parsnips. Roasting them intensifies their flavor, and enhances their natural sweetness.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 1 pound carrots
- 1 pound parsnips
- 1 tbsp olive oil
- 1 tbsp freshly chopped thyme or rosemary
Preparation:
Preheat oven to 400 degrees. Peel carrots and parsnips, and cut into quarters vertically and crosswise into about 2-inch even-sized chunks. Place in a bowl with olive oil and herbs and stir. Spread carrots and parsnips on a large cookie sheet coated with nonstick cooking spray and bake for 30-35 minutes, or until tender.
Serves 6
Per Serving: Calories 115, Calories from Fat 23, Total Fat 2.6g (sat 0.4g), Cholesterol 0mg, Sodium 34mg, Carbohydrate 21.3g, Fiber 6.1g, Protein 1.7g
