Parsnip and Carrot Roast Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 lb parsnip
1 lb carrot
6 garlic cloves (optional)
1 tbsp extra virgin olive oil
1 tsp salt
1 tsp fresh ground black pepper
1 tbsp fresh grated parmesan cheese (optional)

Directions:

The recipe uses 3-5 parsnips and 3-5 carrots both peeled and sliced into 'logs', approximately 2-inch long, 1/4 - 1/2-inch on sides.
Toss the parsnip and carrot 'logs' with the garlic and olive oil until well coated.
Spread the vegetables on a baking sheet so that they don't overlap.
Bake in a 450 deg. oven for 30-45 min or until browned. They should get turned every 10 min or so to ensure that all sides get browned.
Remove from oven and sprinkle with parmesan cheese before serving.
Note: if the oven is cooler (to accommodate the roast meat) simply extend the cooking time until the vegetables are cooked to your satisfaction.
The recipe will easily scale to fit your requirements.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	118.51 Kcal (496 kJ)
Calories from fat	24.75 Kcal
		% Daily Value*
Total Fat	2.75g	4%
Cholesterol	0.73mg	0%
Sodium	460.67mg	19%
Potassium	543.58mg	12%
Total Carbs	22.43g	7%
Sugars	7.6g	30%
Dietary Fiber	6.2g	25%
Protein	2.05g	4%
Vitamin C	18.3mg	31%
Vitamin A	0.8mg	25%
Iron	0.9mg	5%
Calcium	68.8mg	7%

Amount Per 100 g
Calories	74.6 Kcal (312 kJ)
Calories from fat	15.58 Kcal
		% Daily Value*
Total Fat	1.73g	4%
Cholesterol	0.46mg	0%
Sodium	290mg	19%
Potassium	342.19mg	12%
Total Carbs	14.12g	7%
Sugars	4.78g	30%
Dietary Fiber	3.9g	25%
Protein	1.29g	4%
Vitamin C	11.5mg	31%
Vitamin A	0.5mg	25%
Iron	0.5mg	5%
Calcium	43.3mg	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.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Broccoli-Cauliflower Roast

Broccoli florets , 1 to 2 inches in diameter and 6 more..
Penne with Roasted Vegetables and Prosciutto (Giada De Laurentiis)

Salt, Penne pasta, Vegetable oil cooking spray and 16 more..
Everyday Roast Vegetables

Carrots, peeled and cut lengthwise and 8 more..
Roasted Parsnips and Onions

Parsnip, ends trimmed, Cipollini onion, peeled and 4 more..
Roasted Apples and Parsnips

Parsnips, peeled and cut lengthwise into quarters and 8 more..
Pasta Primavera Salad

Carrot, diced, Yellow squash, diced and 12 more..