Directions:
- Adjust oven rack to middle position and heat oven to 450°F Toss carrots, parsnips, 1 teaspoons thyme, vinegar, marmalade, ginger, 1/2 teaspoons salt, 1/8 teaspoons pepper and melted butter in 13x9inch pyrex dish. Pour water over vegetables, cover with foil, and roast until vegetables just begin to soften, about 20 minutes.
- Remove foil and continue to roast, tossing occasionally, until vegetables are tender and browned and liquid is reduced to thick glaze, 20-25 minutes. Add remaining teaspoons thyme and cubed butter and toss. Adjust seasonings and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.27 Kcal (617 kJ) | ||
| Calories from fat | 34.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 66.42mg | 3% | |
| Potassium | 534.96mg | 11% | |
| Total Carbs | 27.91g | 9% | |
| Sugars | 13.57g | 54% | |
| Dietary Fiber | 6.19g | 25% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 18.3mg | 31% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.8mg | 4% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 78.03 Kcal (327 kJ) | ||
| Calories from fat | 18.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 6% | |
|---|---|---|---|
| Cholesterol | 5.39mg | 3% | |
| Sodium | 35.19mg | 3% | |
| Potassium | 283.45mg | 11% | |
| Total Carbs | 14.79g | 9% | |
| Sugars | 7.19g | 54% | |
| Dietary Fiber | 3.28g | 25% | |
| Protein | 0.84g | 3% | |
| Vitamin C | 9.7mg | 31% | |
| Vitamin A | 0.4mg | 27% | |
| Iron | 0.4mg | 4% | |
| Calcium | 32mg | 6% | |
* 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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