Roasted Parsnips and Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Parsnips, 10 parsnip (9" long) Carrots, raw, 10 large (7-1/4" to 8-1/2" long) Onions, raw, .5 cup, sliced Bacon, 8 medium slices, cooked (optional)Olive Oil, 6 tbsp Salt, .5 tsp Pepper, black, .5 tsp Tarragon, ground, 1 tbsp (2 TBSP fresh chopped)Fresh Chives, 1 tbsp chopped (1/2 if dried)Cider Vinegar, 2.66 tbsp (8 Teaspoons)*Balsamic Vinegar, 1 tspHoney Mustard, 1 tsp
Preheat oven to 325. Line one or two shallow pans or cookie sheets with a rim with tin foil. Cut (Peel if desired)the vegetables - cut lengthwise - cut in half if desired. Toss with a bit of olive oil - about 1/4 cup with a Tsp of Coarse salt and 1/4-1/2 tsp of pepper in a large plastic bag. arrange on the baking sheets Roast vegetables in the oven - 45-50 mins. Rotate the vegetable occasinally if desired a few times through roasting time.
Whisk together the other ingredients until well blended.
Coat roasted vegetables, crumbled bacon and onions with the Vinaigrette, toss, and serve warm.
Alternate option: Bake Bacon on foil lined cookie sheets with rim for 20 mins or until crispy.Can use some of the bacon grease on the vegetables for a different flavor.
Recipe adapted from Occasions Magazine Holiday 2009.
Number of Servings: 12
Recipe submitted by SparkPeople user MILLERSIMPSON.
Whisk together the other ingredients until well blended.
Coat roasted vegetables, crumbled bacon and onions with the Vinaigrette, toss, and serve warm.
Alternate option: Bake Bacon on foil lined cookie sheets with rim for 20 mins or until crispy.Can use some of the bacon grease on the vegetables for a different flavor.
Recipe adapted from Occasions Magazine Holiday 2009.
Number of Servings: 12
Recipe submitted by SparkPeople user MILLERSIMPSON.
Nutritional Info Amount Per Serving
- Calories: 208.1
- Total Fat: 9.4 g
- Cholesterol: 3.6 mg
- Sodium: 222.1 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 6.6 g
- Protein: 3.8 g
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