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Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine

Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine

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Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine

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Ingredients:

Serving

2 lbs carrots, peeled
1 1/2 lbs parsnips, peeled
2 tbsp bsp olive oil
1 1/2 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper

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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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