[blindweightwatcher] Roasted Carrots and Parsnips
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Fri, 10 Apr 2009 06:20:24 -0500
Roasted Carrots and Parsnips
Fiona Haynes
Sometimes there's just too many mashed or pureed vegetable offerings at the
holiday table, so along with some
Brussels sprouts
4 or
sauteed green beans
5, I like to serve roasted carrots and parsnips. Roasting them intensifies
their flavor, and enhances their natural sweetness.
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
list of 4 items
. 1 pound carrots
. 1 pound parsnips
. 1 tbsp olive oil
. 1 tbsp freshly chopped thyme or rosemary
list end
Preparation:
Preheat oven to 400 degrees. Peel carrots and parsnips, and cut into quarters
vertically and crosswise into about 2-inch even-sized chunks. Place in a bowl
with olive oil and herbs and stir. Spread carrots and parsnips on a large
cookie sheet coated with nonstick cooking spray and bake for 30-35 minutes, or
until tender.
Serves 6
Per Serving: Calories 115, Calories from Fat 23, Total Fat 2.6g (sat 0.4g),
Cholesterol 0mg, Sodium 34mg, Carbohydrate 21.3g, Fiber 6.1g, Protein 1.7g
Other related posts:
- » [blindweightwatcher] Roasted Carrots and Parsnips - Jan Bailey
