Spend with Pennies · by Holly Nilsson★ 5.0 (54)
Roasted Carrots and Parsnips
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 6%
CARBS 42G77% OF CAL
11G FIBER1G ADDED12G INTRINSIC18G OTHER12G TOTAL SUGAR
FAT 4G19% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted carrots and parsnips with ginger and brown sugar, caramelized until tender and sweet. A simple vegetable side that pairs well with savory mains.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 carrots
- 4 parsnips
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 6%
CARBS 42G77% OF CAL
11G FIBER1G ADDED12G INTRINSIC18G OTHER12G TOTAL SUGAR
FAT 4G19% 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
- 263mg
- Total sugar
- 12g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1086mg
- Calcium
- 101mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.