Oven-roasted Parsnips and Carrots

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Oven-roasted Parsnips and Carrots
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
109
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie109 cal.(5 %)
Protein2 g(2 %)
Fat4 g(3 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin K18.6 μg(31 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate50 μg(17 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C20 mg(21 %)
Potassium627 mg(16 %)
Calcium47 mg(5 %)
Magnesium29 mg(10 %)
Iron0.9 mg(6 %)
Iodine5 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids0.6 g
Uric acid33 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
8
Ingredients
16 ozs carrots (peeled)
16 ozs Parsnips (peeled)
2 large potatoes (peeled and cut into wedges)
3 onions (peeled and cut into wedges)
3 Tbsps good quality olive oil
kosher salt (to taste)
freshly ground Black pepper (to taste)
2 Tbsps fresh parsley (finely chopped)
How healthy are the main ingredients?
carrotParsnipolive oilparsleypotatoonion
Preparation

Kitchen utensils

2 Pots mit Deckel, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Teaspoon, 1 Measuring cups, 1 deep bowl (z.B. Glasschüssel), 1 Hand mixer, 1 Non-stick pan, 1 Immersion blender, 1 Fork

Preparation steps

1.
Preheat oven to 425º F.
2.
Cut any large carrots or parsnips in half lengthwise. Arrange vegetables in a single layer on 1 or 2 baking sheets. Drizzle with olive oil and season with salt and pepper. Toss well.
3.
Bake for 25 to 35 minutes, or until all the vegetables are tender crisp, turning once with a metal spatula.
4.
Sprinkle with parsley, check seasoning, and serve hot.

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