Paprika-Roasted Parsnips and Carrots
38 people added this to their Recipe Box
Recipe based on 2 ratings.
This recipe makes 4 servings
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 |
- Portion size: 4
Ingredients
- 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
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.
Source : Canadian Living Magazine: November 2008
