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    You are in: Home / Recipes / Roasted Carrots and Parsnips Recipe
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    Roasted Carrots and Parsnips

    Roasted Carrots and Parsnips. Photo by Bergy

    1/4 Photos of Roasted Carrots and Parsnips

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Derf's Note:

    Excellent winter veggies! from Readers' Digest

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
    3. 3
      Roast in oven for 30 minutes.
    4. 4
      Meanwhile, in a small bowl, combine maple syrup and mustard.
    5. 5
      Pour over veggies, toss to coat.
    6. 6
      Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.

    Ratings & Reviews:

    • on April 12, 2002

      55

      Excellent! I did not have any Dijon mustard, so I used Honey Dijon salad dressing....I often use the Maple/Dijon sauce in my stir fry. Yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2010

      This time of year always has me yearning for good, solid root vegetables and this certainly fit the bill. We eat carrots a few times a week and I am always looking for new ways to make them. Carrots and parsnips lend themselves very well to the sweet, dijon flavor of the sauce. Even my husband, whose idea of veggies is mashed potatoes, french fries, and creamed corn loved this. He said he felt very healthy the next day at work.

      I had to substitute brown sugar as I didn't have maple syrup. I will try this again exactly as written but brown sugar will work in a pinch. I also think this would work well with the grainy, country style mustards which add texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2007

      55

      Actually follwed the recipe! Really great. I also found that my veggies cooked faster than the time stated. I cooked these in the morning and dumped them into a casserole bowl. I reheated them just before serving. (They were delious both hot and cold!) Only compliant was there weren't many leftovers!

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

    Read All Reviews (10)

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    Nutritional Facts for Roasted Carrots and Parsnips

    Serving Size: 1 (144 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 118.7
     
    Calories from Fat 34
    28%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 67.6 mg
    2%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 4.8 g
    19%
    Sugars 9.3 g
    37%
    Protein 1.5 g
    3%

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