Roasted Parsnips And Carrots
100 g root provides 4.9 mg or 13% of fiber.
Recipe Summary Roasted Parsnips And Carrots
One of my favorite ways to eat parsnips!Ingredients | Parsnip In Italian1 pound carrots1 pound parsnips3 tablespoons extra-virgin olive oilsalt and ground black pepper to taste¼ cup butter, softened2 tablespoons minced shallot2 tablespoons chopped fresh chives1 ½ teaspoons chopped fresh rosemary1 ½ teaspoons chopped fresh thyme1 clove garlic, mincedDirectionsPreheat the oven to 450 degrees F (230 degrees C).Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.Info | Parsnip In Italianprep: 10 mins cook: 40 mins total: 50 mins Servings: 4 Yield: 4 servings
TAG : Roasted Parsnips And CarrotsSide Dish, Vegetables, Carrots,
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