Directions:
- 1. Heat oven to 450ºF.
- 2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
- 3. Toss each pan of vegetables with 1 Tbsp oil, 3⁄4 tsp ground cumin, 1⁄2 tsp salt and 1⁄4 tsp pepper. Spread evenly in pan.
- 4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
- Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375ºF oven until heated through, 25 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.09 Kcal (469 kJ) | ||
| Calories from fat | 0.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 352.42mg | 15% | |
| Potassium | 690.62mg | 15% | |
| Total Carbs | 26.91g | 9% | |
| Sugars | 9.93g | 40% | |
| Dietary Fiber | 7.73g | 31% | |
| Protein | 2.07g | 4% | |
| Vitamin C | 21.3mg | 35% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.1mg | 6% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 56.17 Kcal (235 kJ) | ||
| Calories from fat | 0.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 176.6mg | 15% | |
| Potassium | 346.07mg | 15% | |
| Total Carbs | 13.48g | 9% | |
| Sugars | 4.98g | 40% | |
| Dietary Fiber | 3.87g | 31% | |
| Protein | 1.04g | 4% | |
| Vitamin C | 10.7mg | 35% | |
| Vitamin A | 0.6mg | 38% | |
| Iron | 0.6mg | 6% | |
| Calcium | 36.2mg | 7% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
