Roasted Parsnips
Servings: 4
Ingredients:
Roasted Parsnips
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 165 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 25 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 158 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 6% |
| vit C | 32% |
| folate | 40% |
-
1-1/2 lb (750 g) parsnips
2 tbsp (25 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
Pinch pepper
Preparation:
Peel and cut parsnips into about 1-1/2-inch (4 cm) thick sticks. Transfer to large bowl; toss with oil, salt and pepper. Roast on greased baking sheet in 450°F (230°C) oven for about 20 minutes or until tender and golden at edges.
Source
Canadian Living Magazine: December 2007
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