Rosemary Roasted Carrots & Parsnips

5 60 143
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 4
Rosemary Roasted Carrots & Parsnips
Health Highlights


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


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 143
Calories from fat 58
Calories from saturated fat 34
Total Fat 6.5 g
Saturated Fat 3.8 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.6 g
Cholesterol 16.8 mg
Sodium 144 mg
Potassium 537 mg
Total Carbohydrate 22.1 g
Dietary Fiber 5.6 g
Sugars 8.1 g
Protein 1.8 g

Dietary servings

Per Portion

Vegetables 2.5

Energy sources


Meal Type(s)