- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- Heat oven to 425F.
- Cut carrots and parsnips in half then in half lengthwise.
- Place on large rimmed baking pan toss with olive oil.
- Season with salt and pepper.
- Bake 30 to 40 minutes or until parsnips are tender, stirring once.
- Sprinkle with parsley.
This side dish is simple yet impressive, perfect for guests and special dinners.
Recipe Yield: Makes 8 servings
Nutritional Information Per Serving:
Fat: 3.5 grams
Saturated Fat: 0.5 grams
Fiber: 4 grams
Sodium: 40 miligrams
Protein: 1 grams
Carbohydrates: 14 grams
Sugars: 5 grams
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