Directions:
- Peel parsnips and carrots.
- Cut the parsnips into 2 pieces.
- Cut the carrots in half and slice into 1 pieces.
- The carrots need to be smaller because they take longer to cook.
- Melt the butter in a shallow baking dish.
- Stir in the brown sugar and sherry vinegar.
- Add parsnips and carrots.
- Coat the vegetables with the liquid.
- Bake at 375 F (109 C)degrees for 20 minutes.
- Remove from oven.
- Add rosemary and thyme.
- Season with salt and pepper.
- Bake for another 10 minutes until the vegetables are fork tender.
- Serves 4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.84 Kcal (3014 kJ) | ||
| Calories from fat | 311.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.66g | 53% | |
|---|---|---|---|
| Cholesterol | 91.59mg | 31% | |
| Sodium | 399.62mg | 17% | |
| Potassium | 1956.97mg | 42% | |
| Total Carbs | 100.65g | 34% | |
| Sugars | 42.79g | 171% | |
| Dietary Fiber | 21.57g | 86% | |
| Protein | 7.09g | 14% | |
| Vitamin C | 58.1mg | 97% | |
| Vitamin A | 3.7mg | 122% | |
| Iron | 3.9mg | 22% | |
| Calcium | 224.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 114.7 Kcal (480 kJ) | ||
| Calories from fat | 49.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 53% | |
|---|---|---|---|
| Cholesterol | 14.59mg | 31% | |
| Sodium | 63.68mg | 17% | |
| Potassium | 311.84mg | 42% | |
| Total Carbs | 16.04g | 34% | |
| Sugars | 6.82g | 171% | |
| Dietary Fiber | 3.44g | 86% | |
| Protein | 1.13g | 14% | |
| Vitamin C | 9.3mg | 97% | |
| Vitamin A | 0.6mg | 122% | |
| Iron | 0.6mg | 22% | |
| Calcium | 35.8mg | 22% | |
* 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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