Directions:
- Preheat oven to 475°F. Line a rimmed baking sheet with foil or parchment paper.
- Cut carrots and parsnips in half lengthwise and into 2-inch or 3-inch lengths and so all pieces are same thickness. Toss carrots and parsnips with 2 Tbsp. oil, season with salt, and spread in a single layer on prepared baking sheet. Roast until vegetables begin to brown, 20 to 25 minutes, shaking pan 2 or 3 times during cooking time.
- Mix remaining oil, garlic and thyme. Remove baking sheet from oven; drizzle mixture over vegetables and toss. Roast until vegetables are well-browned, 5 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.74 Kcal (468 kJ) | ||
| Calories from fat | 46.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 8% | |
|---|---|---|---|
| Sodium | 45.04mg | 2% | |
| Potassium | 399.51mg | 9% | |
| Total Carbs | 16.32g | 5% | |
| Sugars | 5.68g | 23% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.33 Kcal (391 kJ) | ||
| Calories from fat | 38.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 8% | |
|---|---|---|---|
| Sodium | 37.62mg | 2% | |
| Potassium | 333.69mg | 9% | |
| Total Carbs | 13.63g | 5% | |
| Sugars | 4.75g | 23% | |
| Dietary Fiber | 3.85g | 18% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 11.2mg | 22% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 0.6mg | 4% | |
| Calcium | 36.3mg | 4% | |
* 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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