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Steam-Roasted Parsnips and Carrots
8 ingredients
Serves 4.
openrecipes
Steam-roasting parsnips and carrots and accenting them with fresh mint and lemon transforms these humble vegetables into a delicious side dish. This recipe calls for a Cuisinart steam oven. To prepare the dish in a conventional oven, preheat the oven to 400°F and roast the vegetables on a baking sheet until golden brown, about 30 minutes.
Estimated Nutrition (whole recipe, rough)
323
Calories
2g
Protein
26g
Fat
26g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 parsnips, peeled and cut into 1/2-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 3 fresh thyme sprigs
- 1 Tbs. unsalted butter, melted
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 10 to 15 fresh mint leaves, slivered
- Zest and juice of 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes