Directions:
- Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD: Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.4 Kcal (839 kJ) | ||
| Calories from fat | 66.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 11% | |
|---|---|---|---|
| Sodium | 368.41mg | 15% | |
| Potassium | 760.2mg | 16% | |
| Total Carbs | 32.37g | 11% | |
| Sugars | 11.23g | 45% | |
| Dietary Fiber | 9.03g | 36% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 26.8mg | 45% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 1.4mg | 8% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 88.79 Kcal (372 kJ) | ||
| Calories from fat | 29.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 11% | |
|---|---|---|---|
| Sodium | 163.23mg | 15% | |
| Potassium | 336.81mg | 16% | |
| Total Carbs | 14.34g | 11% | |
| Sugars | 4.98g | 45% | |
| Dietary Fiber | 4g | 36% | |
| Protein | 0.96g | 4% | |
| Vitamin C | 11.9mg | 45% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.6mg | 8% | |
| Calcium | 34.1mg | 8% | |
* 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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