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 Roasted Carrots and Parsnips Fiona Haynes At a Glance Prep Time : 10min Cook Time : 35min Course : Side Dish Special : Easy, Few Ingredients, Low Fat Type of Prep : Bake, Roast Low Fat Holiday VegetablesCider-Glazed Brussels SproutsSauteed Green BeansAcorn Squash Rings More Low-Fat Holiday RecipesRoasted Butternut SquashGarlic Mashed PotatoesMashed Sweet Potatoes Roasted Carrots and ParsnipsSometimes 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. INGREDIENTS:
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 User Reviews  Low Fat Holiday VegetablesCider-Glazed Brussels SproutsSauteed Green BeansAcorn Squash Rings More Low-Fat Holiday RecipesRoasted Butternut SquashGarlic Mashed PotatoesMashed Sweet Potatoes |
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