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Ingredientes
- 2 lb Parsnips, (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick
- 1 lb Carrots, (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick
- 3 Tbsp. Extra virgin olive oil
- Â Â Garnish: carrot tops
Direcciones
- Preheat oven to 425F.
- Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables with 1 1/2 Tbsp. oil. Spread vegetables in one layer and season with salt and pepper. Roast vegetables in oven, switching positions of pans in oven halfway through baking and stirring occasionally, about 20 to 25 min, or possibly till browned and crisp, and garnish with carrot tops.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1215g | |
| Calories 1102 | |
| Calories from Fat 385 | 35% |
| Total Fat 43.78g | 55% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 356mg | 15% |
| Potassium 4184mg | 120% |
| Total Carbs 177.4g | 47% |
| Dietary Fiber 49.1g | 164% |
| Sugars 56.15g | 37% |
| Protein 13.01g | 21% |
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