Roasted Parsnips and Carrots

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 193.3
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 197.6 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 7.6 g
  • Protein: 2.7 g

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


Honey roasted root veggies Honey roasted root veggies
Number of Servings: 4


    Parsnips, 4 parsnip
    Carrots, raw, 2 cup, chopped
    Honey, 1 tbsp
    Salt, 0.12 tsp
    Country Crock, Shedd’s Spread Country Crock Light (Soft), 1 Tbsp, 3 serving


Chop parsnips into the same size as baby carrots. Melt butter and honey. Then drizzle over chopped root vegetables and mix well. Cook at 400 degrees for 30 minutes covered. Remove from oven and mix. Place back in oven uncovered for 10 minutes. Salt to taste

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user OVHENDERSON.


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