Directions:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
- Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
- Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.98 Kcal (1072 kJ) | ||
| Calories from fat | 113.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.66g | 19% | |
|---|---|---|---|
| Cholesterol | 5.72mg | 2% | |
| Sodium | 90.17mg | 4% | |
| Potassium | 791.38mg | 17% | |
| Total Carbs | 35.09g | 12% | |
| Sugars | 14.67g | 59% | |
| Dietary Fiber | 9.07g | 36% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 26.1mg | 44% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.1mg | 6% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 104.69 Kcal (438 kJ) | ||
| Calories from fat | 46.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 19% | |
|---|---|---|---|
| Cholesterol | 2.34mg | 2% | |
| Sodium | 36.88mg | 4% | |
| Potassium | 323.66mg | 17% | |
| Total Carbs | 14.35g | 12% | |
| Sugars | 6g | 59% | |
| Dietary Fiber | 3.71g | 36% | |
| Protein | 0.94g | 5% | |
| Vitamin C | 10.7mg | 44% | |
| Vitamin A | 0.5mg | 39% | |
| Iron | 0.5mg | 6% | |
| Calcium | 32.4mg | 8% | |
* 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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