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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The day is coming when a single carrot, freshly observed, will set off a revolution." -Paul Cezanne, Artist

The refrigerator light goes on...

While this recipe is cooking your house will fill up with the lovely aroma of thyme. Great hot or cold, take this dish to your next potluck: easy, colorful and delicious.


 

Roasted Parsnips and Carrots

Servings: 4 | Serving size: about 4 ounces veggies

Cooking Time: 30 Minutes

This recipe can easily be multiplied or cut in half and keeps well, refrigerated, for 3-4 days. Great hot or cold.

Roasted Parsnips and Carrots recipe from Dr. Gourmet

Ingredients

  • 8 ounces carrots (peeled and sliced into rounds)
  • 8 ounces parsnips (peeled and sliced into rounds)
  • 1 Tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • fresh ground black pepper to taste

Place a stainless steel skillet in the oven and preheat the oven to 425F.

Fold the carrots, parsnips, thyme, salt, and pepper together and place in the preheated skillet and return to the oven.

Reduce the oven heat to 375F.

Roast the carrots and parsnips for about 25 minutes, stirring once or twice, until the carrots and parsnips are softened.

Serve hot or allow to cool in a non-reactive bowl, then refrigerate.

Nutrition Facts

Serving size: 4 ounces veggies

Servings: 4

Amount Per Serving

Calories 96 Calories from Fat 33
% Daily Value
Total Fat 3g 5%
    Saturated Fat 0g 2%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 190mg 8%
Total Carbohydrates 15g 6%
    Dietary Fiber 5g 16%
    Sugars 6g
Protein 2g
Vitamin A 182% Vitamin C 22%
Calcium 4% Iron 3%
Vitamin K 24 mcg Potassium 395 mg
Magnesium 23 mg