Ingredients
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Directions
- 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.
Nutritional Information Per Serving:
Calories: 90
Fat: 3.5 grams
Saturated Fat: 0.5 grams
Fiber: 4 grams
Sodium: 40 miligrams
Protein: 1 grams
Carbohydrates: 14 grams
Sugars: 5 grams
Source: Jennie-O