Oh Sweet Basil · by Sweet Basil
Lemon Roasted Carrots and Parsnips
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 4%
CARBS 26G67% OF CAL
7G FIBER1G ADDED8G INTRINSIC10G OTHER9G TOTAL SUGAR
FAT 5G30% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted carrots and parsnips with garlic, lemon, and honey. Tender and slightly caramelized, with a bright citrus finish. A versatile vegetable side that pairs with almost any main course.
sideamericanroast🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freevegetarian
View the full recipe on Oh Sweet Basil →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Pound Carrots
- 3 Parsnips (halved if extra thick)
- 4 Cloves Garlic (whole and unpeeled)
- 2 Tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 2 Tablespoons White Wine Vinegar
- 1 Lemon (zested)
- 1 teaspoon Honey
- 1 Tablespoon Parsley (chopped)
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 4%
CARBS 26G67% OF CAL
7G FIBER1G ADDED8G INTRINSIC10G OTHER9G TOTAL SUGAR
FAT 5G30% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 347mg
- Total sugar
- 9g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 692mg
- Calcium
- 67mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 347MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.