Paprika-Roasted Parsnips and Carrots
33 people added this to their Recipe Box
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 |
Ingredients
- 2 cups sliced (1/4 inch/5 mm thick) peeled parsnips
- 2 cups sliced (1/4 inch/5 mm thick) peeled carrots
- 2 tbsp extra virgin olive oil
- 1/2 tsp smoked hot paprika
- 1/4 tsp 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.
Source : Canadian Living Magazine: November 2008
- Keywords : Sides; Carrots; Parsnips; Vegetarian; Roast;
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