Honey Roasted Carrots And Parsnips
|Carrots||3 Medium, diagonally cut into 1/2 inch-thick slices|
|Parsnips||3 Medium, diagonally cut into 1/2 inch-thick slices|
|Olive oil||1 Tablespoon|
|Grated peeled ginger||1 Tablespoon (Fresh Ones)|
|Chopped fresh thyme||1 Teaspoon|
1. Preheat oven to 425°.
2. Combine first 5 ingredients in a heavy-duty zip-top plastic bag; seal and shake to coat.
3. Arrange vegetable mixture in a single layer in a jelly roll pan coated with cooking spray. Bake at 425° for 5 minutes. Sprinkle with ginger; toss to coat. Bake an additional 16 minutes, stirring occasionally. Drizzle honey over vegetable mixture; toss gently to coat. Bake an additional 5 minutes or until lightly browned. Sprinkle with thyme.
Serving size: Complete recipe
Calories 557 Calories from Fat 160
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 651.3 mg27.1%
Total Carbohydrates 101 g33.5%
Dietary Fiber 20.9 g83.6%
Sugars 48 g
Protein 6 g11.9%
Vitamin A 616.2% Vitamin C 117.8%
Calcium 19.3% Iron 19.4%
*Based on a 2000 Calorie diet