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Roasted Carrots and Parsnips

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Roasted Carrots and Parsnips

Roasted Carrots and Parsnips

Fiona Haynes
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

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

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