Roasted Parsnips and Carrots (Robert Irvine) Recipe

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Roasted Parsnips and Carrots (Robert Irvine)
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Ingredients:

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Melt the butter, sherry wine vinegar and sugar in a small pan over medium heat. Stir well to combine and remove from the heat.
  3. Quarter the parsnips and cut the carrots into 2-inch pieces. Put on a baking sheet and drizzle with the butter and sherry mixture. Season with salt and pepper, (lots of pepper) and toss to thoroughly coat all the vegetables. Bake in the preheated oven until the vegetables are golden brown. About 5 minutes before the vegetables are done remove them from the oven, sprinkle with fresh thyme and mix to combine. Return to the oven and bake until cooked through about 5 more minutes. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 247.59 Kcal (1037 kJ)
Calories from fat 86.41 Kcal
% Daily Value*
Total Fat 9.6g 15%
Cholesterol 25.44mg 8%
Sodium 198.18mg 8%
Potassium 806.32mg 17%
Total Carbs 40.12g 13%
Sugars 19.1g 76%
Dietary Fiber 9.18g 37%
Protein 2.43g 5%
Vitamin C 27.4mg 46%
Vitamin A 1.3mg 42%
Iron 1.3mg 7%
Calcium 91mg 9%
Amount Per 100 g
Calories 96.24 Kcal (403 kJ)
Calories from fat 33.59 Kcal
% Daily Value*
Total Fat 3.73g 15%
Cholesterol 9.89mg 8%
Sodium 77.04mg 8%
Potassium 313.43mg 17%
Total Carbs 15.59g 13%
Sugars 7.43g 76%
Dietary Fiber 3.57g 37%
Protein 0.95g 5%
Vitamin C 10.6mg 46%
Vitamin A 0.5mg 42%
Iron 0.5mg 7%
Calcium 35.4mg 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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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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