Roasted Parsnips and Carrots

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 110kcal

Ingredients

  • 1/4 cups Parsnips peeled and sliced thin
  • 1/4 cup Carrots peeled and sliced thin
  • 1 tbsp Extra-virgin olive oil
  • 1 tsp Fresh sage chopped
US Customary - Metric

Instructions

  • Preheat an oven to 375 degrees.
  • Toss the parsnips and carrots with oil and sage, season well with salt and pepper on a foil lined baking sheet.
  • Roast until tender and golden brown on both sides, flipping over about half way through cooking.
  • Season with salt as needed before serving.

Notes

Pro Tip: Cutting into like sized shapes will ensure they cook evenly.

Nutrition

Calories: 110kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 16mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2673IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg

Roasted Parsnips and Carrots

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 110 kcal

Ingredients
 
 

  • 1/4 cups Parsnips peeled and sliced thin
  • 1/4 cup Carrots peeled and sliced thin
  • 1 tbsp Extra-virgin olive oil
  • 1 tsp Fresh sage chopped

Instructions
 

  • Preheat an oven to 375 degrees.
  • Toss the parsnips and carrots with oil and sage, season well with salt and pepper on a foil lined baking sheet.
  • Roast until tender and golden brown on both sides, flipping over about half way through cooking.
  • Season with salt as needed before serving.

Notes

Pro Tip: Cutting into like sized shapes will ensure they cook evenly.

Nutrition

Calories: 110kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 16mgPotassium: 251mgFiber: 3gSugar: 3gVitamin A: 2673IUVitamin C: 9mgCalcium: 43mgIron: 1mg
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