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    You are in: Home / Recipes / Parsnip and Carrot Roast Recipe
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    Parsnip and Carrot Roast

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    PJH's Note:

    Roasted Parsnips and Carrots are my Wife's favourite. This is easy to prepare along with roast meat of any type.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      The recipe uses 3-5 parsnips and 3-5 carrots both peeled and sliced into 'logs', approximately 2-inch long, 1/4 - 1/2-inch on sides.
    2. 2
      toss the parsnip and carrot 'logs' with the garlic and olive oil until well coated.
    3. 3
      Spread the vegetables on a baking sheet so that they don't overlap.
    4. 4
      bake in a 450 deg. oven for 30-45 min or until browned. They should get turned every 10 min or so to ensure that all sides get browned.
    5. 5
      Remove from oven and sprinkle with parmesan cheese before serving.
    6. 6
      Note: if the oven is cooler (to accommodate the roast meat) simply extend the cooking time until the vegetables are cooked to your satisfaction.
    7. 7
      The recipe will easily scale to fit your requirements.

    Ratings & Reviews:

    • on October 13, 2010

      35

      well, i missed the "peel" part, so my veggies came out a little weird. they tasted OK though, despite the fact that i slightly overcooked them. made for the bargain basement tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Parsnip and Carrot Roast

    Serving Size: 1 (159 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 163.1
     
    Calories from Fat 36
    22%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 671.2 mg
    27%
    Total Carbohydrate 31.7 g
    10%
    Dietary Fiber 8.9 g
    35%
    Sugars 10.8 g
    43%
    Protein 2.4 g
    4%

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