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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (12g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar 8 parsnips |
||
| Calories 89 | ||
| Calories from Fat 91 | (101%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.1g | 15% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Roasted Parsnips With Balsamic Vinegar
SERVES 4
Ingredients
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 8 parsnips, peeled and sliced lengthwise
- salt and pepper
Directions
1
Preheat over to 375 degrees.2
In large bowl whisk together vinegar and oil.3
Spread parsnips on large baking sheet in single layer and drizzle with mixture.4
Roast about 20-30 minutes, turning once, or till tender, golden and crispy.5
Season with salt and pepper.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
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- Dietary > Vegetarian > Vegan
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