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Roasted Baby Carrots and Parsnips with Wilted Radicchio (Anne Burrell) Recipe

Roasted Baby Carrots and Parsnips with Wilted Radicchio (Anne Burrell) Recipe

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Roasted Baby Carrots and Parsnips with Wilted Radicchio (Anne Burrell)

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Ingredients:

Serving

2 bunches baby carrots, peeled and tops removed
4 parsnips, peeled and cut lengthwise to the same size as the carrots
extra-virgin olive oil
kosher salt
1 tbsp honey
1/4 tsp cayenne pepper
1 large head radicchio , cut into eighths
1 bunch fresh chives, cut into 2-inch lengths

Directions:

Preheat the oven to 350 degrees F.
Toss the carrots and parsnips with olive oil, salt, the honey and cayenne. Put them on a sheet tray and roast for 20 to 25 minutes.
Toss the radicchio with olive oil and salt and place on a small sheet tray. Add to the oven with the carrots and parsnips for 10 minutes.
Combine the carrots, parsnips and radicchio and toss with the chives. Serve hot or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	18.53 Kcal (78 kJ)
Calories from fat	0.17 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	4.58mg	0%
Potassium	22.89mg	0%
Total Carbs	4.85g	2%
Sugars	4.59g	18%
Dietary Fiber	0.2g	1%
Protein	0.08g	0%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	2%
Iron	0.1mg	0%
Calcium	2.5mg	0%

Amount Per 100 g
Calories	149.87 Kcal (627 kJ)
Calories from fat	1.39 Kcal
		% Daily Value*
Total Fat	0.15g	0%
Sodium	37.08mg	0%
Potassium	185.12mg	0%
Total Carbs	39.22g	2%
Sugars	37.1g	18%
Dietary Fiber	1.62g	1%
Protein	0.68g	0%
Vitamin C	3.6mg	1%
Vitamin A	0.4mg	2%
Iron	0.6mg	0%
Calcium	19.9mg	0%

* 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

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