This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
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.
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.
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.
Serving size: 4 ounces veggies
|Calories 96||Calories from Fat 33|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 15g||6%|
|Dietary Fiber 5g||16%|
|Vitamin A 182%||Vitamin C 22%|
|Calcium 4%||Iron 3%|
|Vitamin K 24 mcg||Potassium 395 mg|
|Magnesium 23 mg|