Directions:
- Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
- Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 1015 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.
- Per serving: 180 calories, 11 g fat, 20 g carbohydrates Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1232.23 Kcal (5159 kJ) | ||
| Calories from fat | 381.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.36g | 65% | |
|---|---|---|---|
| Sodium | 116.09mg | 5% | |
| Potassium | 4293.72mg | 91% | |
| Total Carbs | 205.88g | 69% | |
| Sugars | 56.74g | 227% | |
| Dietary Fiber | 57.1g | 228% | |
| Protein | 11.76g | 24% | |
| Vitamin C | 194.1mg | 324% | |
| Iron | 12.2mg | 68% | |
| Calcium | 428.7mg | 43% | |
| Amount Per 100 g | |||
| Calories | 104.29 Kcal (437 kJ) | ||
| Calories from fat | 32.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 65% | |
|---|---|---|---|
| Sodium | 9.83mg | 5% | |
| Potassium | 363.41mg | 91% | |
| Total Carbs | 17.43g | 69% | |
| Sugars | 4.8g | 227% | |
| Dietary Fiber | 4.83g | 228% | |
| Protein | 1g | 24% | |
| Vitamin C | 16.4mg | 324% | |
| Iron | 1mg | 68% | |
| Calcium | 36.3mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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