- Prep time 15 minutes
- Total time 1 hour
- Portion size 8 servings
Ingredients
Method
Preheat oven to 375°F. Line two large baking sheets with foil; set aside. In shallow dish, combine oil, lemon zest and juice, mustard, thyme and oregano. Season with salt and pepper. Add carrots, parsnips and garlic; toss to coat well. Spread vegetables on prepared baking sheets.
Bake in upper and lower thirds of oven, switching sheets and turning vegetables halfway through cooking time, until tender and golden, 40 to 45 minutes. (Make-ahead: Can be stored in airtight container and refrigerated overnight.)
Nutritional facts PER SERVING
- Calories 185
- Total fat 4 g
- Saturated fat 1 g
- Cholesterol 0 mg
- Sodium 250 mg
- Total carbohydrate 34 g
- Fibre 10 g
- Sugars 12 g
- Protein 3 g
- Iron 1.2 mg
