Tested till perfect Paprika-Roasted Parsnips and Carrots

Paprika-Roasted Parsnips and Carrots

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2008

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 cups 2cupssliced (1/4 inch/5 mm thick) peeled parsnipparsnips
  • 2 cups 2cupssliced (1/4 inch/5 mm thick) peeled carrotcarrots
  • 2 tbsp 2tbspextra virgin olive oil
  • 1/2 tsp 1/2tspsmoked hot paprika
  • 1/4 tsp 1/4tspsalt
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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 Information Per serving: about

cal 129 pro 1g total fat 7g sat. fat 1g
carb 16g fibre 4g chol 0mg sodium 183mg

% RDI:

calcium 4 iron 5 vit A 98 vit C 18
folate 22
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