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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (144g) Recipe makes 8 servings |
||
| Calories 119 | ||
| Calories from Fat 34 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.8g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 67mg | 2% | |
| Potassium 438mg | 12% | |
| Total Carbohydrate 21.3g | 7% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 9.2g | ||
| Protein 1.5g | 2% | |
Roasted Carrots and Parsnips
By: Derf
Jan 30, 2002
Excellent winter veggies! from Readers' Digest
SERVES 8
Ingredients
- 1 lb parsnip, peeled and cut ito 1 inch pieces
- 1 lb carrot, peeled and cut into 1 inch pieces
- 1 cup onion, cut into wedges
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
Directions
1
Preheat oven to 400 degrees.2
Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.3
Roast in oven for 30 minutes.4
Meanwhile, in a small bowl, combine maple syrup and mustard.5
Pour over veggies, toss to coat.6
Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.
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- Course > Main Dish
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- Cuisine > North American > Canadian > British Columbian
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- Preparation > Equipment > Oven > Casseroles
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Featured Reviews for This Recipe
From: Bergy
On Sep 26, 2006
It's a winner! I did partially cook the parsnips & carrots before putting them in the casserolethen followed the recipe and instructions I took it up to step 5 in the am and finished them just before dinner. I served these veggies with ling cod/caper sauce & maple ginger squash - It was a very nice combination. Thanks Derf Made them again did them the same way This time I served them with Chops & garlic mashed potatoes-panfried -Great combination of veggies & flavors
From: Xtal
On Apr 12, 2002
Excellent! I did not have any Dijon mustard, so I used Honey Dijon salad dressing....I often use the Maple/Dijon sauce in my stir fry. Yummy!
From: Ty's Kitchen
On Jan 29, 2007
Actually follwed the recipe! Really great. I also found that my veggies cooked faster than the time stated. I cooked these in the morning and dumped them into a casserole bowl. I reheated them just before serving. (They were delious both hot and cold!) Only compliant was there weren't many leftovers!
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