Roasted Parsnips and Carrots

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Roasted Parsnips and Carrots calories by ingredient

Introduction

A nice alternative vegetable dish - goes great with red meat, seafood or white meat. A nice alternative vegetable dish - goes great with red meat, seafood or white meat.

Minutes to Prepare: 30

Minutes to Cook: 60

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 tsp

Honey Mustard, 1 tsp

Directions

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.