Paprika-Roasted Parsnips and Carrots

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2008

Ingredients

  • 2 cups sliced (1/4 inch/5 mm thick) peeled parsnips
  • 2 cups sliced (1/4 inch/5 mm thick) peeled carrots
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon smoked hot paprika
  • 1/4 teaspoon salt

Method

Toss together parsnips, carrots, olive oil, paprika and salt. Spread on lightly greased baking sheet; bake in 425°F (220°C) oven until tender, about 20 minutes.

Nutritional facts Per serving: about

  • Sodium 183 mg
  • Protein 1 g
  • Calories 129.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 98.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Paprika-Roasted Parsnips and Carrots

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