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Oven-Roasted Parsnips and Carrots

  • 45minutes
  • 125calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 bag(s) (1 pound each) parsnips , peeled and cut into 3-inch-long pieces

  2. 2 bag(s) (1 pound each) carrots , peeled and cut into 3-inch-long pieces

  3. 2 tablespoon(s) olive oil

  4. 1/2 teaspoon(s) salt

  5. 1/4 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. If some pieces of parsnips and carrots are thick, cut lengthwise in half or into quarters. Toss vegetables in 15 1/2-inch by 10 1/2-inch jelly-roll pan with olive oil, salt, and pepper.

  2. Roast vegetables 45 minutes or until tender and browned, tossing vegetables halfway through roasting time.

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