Directions:
- Preheat oven to 450°. 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, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.37 Kcal (860 kJ) | ||
| Calories from fat | 63.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Sodium | 19.35mg | 1% | |
| Potassium | 715.62mg | 15% | |
| Total Carbs | 34.31g | 11% | |
| Sugars | 9.46g | 38% | |
| Dietary Fiber | 9.52g | 38% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 32.4mg | 54% | |
| Iron | 2mg | 11% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 104.29 Kcal (437 kJ) | ||
| Calories from fat | 32.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 11% | |
|---|---|---|---|
| Sodium | 9.83mg | 1% | |
| Potassium | 363.41mg | 15% | |
| Total Carbs | 17.43g | 11% | |
| Sugars | 4.8g | 38% | |
| Dietary Fiber | 4.83g | 38% | |
| Protein | 1g | 4% | |
| Vitamin C | 16.4mg | 54% | |
| Iron | 1mg | 11% | |
| Calcium | 36.3mg | 7% | |
* 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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