Roasted Carrots and Parsnips with Thyme

Roasted Carrots and Parsnips with Thyme
Roasted Carrots and Parsnips with Thyme
  • prep: 10 min
  • cook: 0 hr
  • total: 10 min
Print Save
  • servings:
  • Summary

    These root vegetables come out of the oven tender and sweet.

    Ingredients

    • 2 pound carrots, peeled and halved lengthwise
    • 1 1/2 pounds parsnips, peeled and halved lengthwise (quartered if large)
    • 2 tablespoons olive oil
    • Coarse salt and freshly ground pepper
    • 1 tablespoon chopped fresh thyme

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 281 % Daily Value *
    • Total Fat: 8 g 11.97%
    • Saturated Fat: 1 g 5.4%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 174 mg 7.24%
    • Calcium: 139 mg 13.86%
    • Potassium: 1367 mg 39.07%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.04%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 52 g %
    • Dietary Fiber: 15 g 58.95%
    • Sugar: 19 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 758.34%
    • Vitamin C 72.04%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables4
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE