6/13/2023 0 Comments Roasted parsnips and carrotsIf you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with or #cookingwithfudge. Go here to calculate your own WW PersonalPoints™ for this recipe More Side Dish RecipesĪre you looking for more side dishes? Be sure to check out my Oven Roasted Brussels Sprouts, Crispy Oven Roasted Potatoes, and Oven Roasted Vegetables! Each serving comes out to 139 calories, 1 WW Green SmartPoint®, 0 WW Blue SmartPoints®, and 0 WW Purple SmartPoints®. These Oven Roasted Carrots And Parsnips make eight servings. Stir well to combine and remove from the heat. When ready to serve, sprinkle with the walnuts and parsley if desired. Melt the butter, sherry wine vinegar and sugar in a small pan over medium heat. Roast in the oven for 40-45 minutes, until fork-tender. Arrange the vegetables on a sheet pan in a single layer. Pour the honey oil mixture over them and toss to coat. These Oven Roasted Carrots And Parsnips are so versatile and go great with any dish you can think of! Chicken, steak, pork chops, fish, seafood… anything goes! Nutritional Information Place the carrots and parsnips in a large bowl. Serving Suggestions For These Oven Roasted Carrots And Parsnips Spread out on a baking sheet and roast for 25-30 minutes until the carrots and parsnips are fork tender. In a medium bowl or directly on your baking sheet, toss the carrots and parsnips with avocado oil spray, herbs, cinnamon, salt, pepper, and red pepper flakes. While the oven is preheating, peel your carrots and parsnips and cut into chunks. How To Make These Oven Roasted Carrots And Parsnipsįirst, preheat your oven to 425 degrees.
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