Photo: Gabriel Gurrola
Roasted Carrots and Parsnips with White Balsamic
7 ingredients
Makes 8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
212
Calories
2g
Protein
14g
Fat
22g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 x 1/2-inch sticks
- 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 x 1/2-inch sticks
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon minced fresh rosemary
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes