Roasted Carrots and Parsnips with Herbs Recipe

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Ingredients:

Serving

2 lb parsnips
2 lb carrots, peeled and cut diagonally into 3/4-inch-thick slices
1/3 cup extra-virgin olive oil
2 tsp salt
2 tsp black pepper
2 tsp chopped fresh rosemary
2 tsp chopped fresh sage
1/4 cup water

Directions:

Preheat oven to 350°F.
Peel parsnips and halve each crosswise where it becomes narrow. Diagonally cut narrow portions into 3/4-inch-thick slices. Quarter wider portions lengthwise and core, then diagonally cut flesh into 3/4-inch-thick slices.
Toss parsnips and carrots with oil, salt, pepper, rosemary, and sage in a large bowl. Spread in a large shallow baking pan (1 inch deep) and pour in water. Roast vegetables in lower third of oven until tender, 50 to 55 minutes.
Cooks' notes: Vegetables can be peeled and sliced 1 day ahead and chilled in sealed plastic bags.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	220.01 Kcal (921 kJ)
Calories from fat	88.29 Kcal
		% Daily Value*
Total Fat	9.81g	15%
Sodium	671.46mg	28%
Potassium	798.86mg	17%
Total Carbs	32.26g	11%
Sugars	11.35g	45%
Dietary Fiber	9.31g	37%
Protein	2.35g	5%
Vitamin C	26.2mg	44%
Vitamin A	1.1mg	38%
Iron	1.3mg	7%
Calcium	85.3mg	9%

Amount Per 100 g
Calories	89.31 Kcal (374 kJ)
Calories from fat	35.84 Kcal
		% Daily Value*
Total Fat	3.98g	15%
Sodium	272.57mg	28%
Potassium	324.29mg	17%
Total Carbs	13.09g	11%
Sugars	4.61g	45%
Dietary Fiber	3.78g	37%
Protein	0.95g	5%
Vitamin C	10.6mg	44%
Vitamin A	0.5mg	38%
Iron	0.5mg	7%
Calcium	34.6mg	9%

* 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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