Paprika-Roasted Parsnips and Carrots
22 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 129 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 183 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 98% |
| vit C | 18% |
| folate | 22% |
Suggested Recipes
-
2 cups (500 mL) sliced (1/4 inch/5 mm thick) peeled parsnips
2 cups (500 mL) sliced (1/4 inch/5 mm thick) peeled carrots
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) smoked hot paprika
1/4 tsp (1 mL) salt
Preparation:
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.
Tags:
Source
Canadian Living Magazine: November 2008
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