Rosemary Roasted Carrots & Parsnips

Rosemary Roasted Carrots & Parsnips

Health Rating
Prep Cook Ready in Servings
10 min 50 min 1 h 4

Ingredients


454 gm Carrots (ends trimmed and peeled)
227 gm Parsnip (ends trimmed, peeled)
2 tbsp Butter, unsalted (melted)
2 tbsp Rosemary, fresh
1 pinch Sea salt

Instructions


Preheat oven to 400 degrees.

Place the carrots and parsnips in a large baking dish, coating with butter, rosemary, and salt. Stir to coat evenly

Cook for 45-60 minutes, stirring every 20 minutes to ensure even coating. They are finished when lightly caramelized on the outside and cooked throughout.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 149
Calories from fat 57
Calories from saturated fat 34
Total Fat 6.3 g
Saturated Fat 3.8 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.6 g
Cholesterol 15.5 mg
Sodium 124 mg
Potassium 583 mg
Total Carbohydrate 21.2 g
Dietary Fiber 4.8 g
Sugars 8.1 g
Protein 1.8 g

Dietary servings

Per Portion


Vegetables 2.5

Energy sources


Pygal57%465.6712991647304213.9866005231916438%292.4323436302099189.345969764640535%366.5729459320181108.2833538525878557%38%5%CarbohydratesFatProtein
Side