Wholesome Yum · by Maya Krampf★ 5.0 (5)
Roasted Carrots and Parsnips
NUTRITION · PER SERVING50M COOK
CAL 8%·PRO 3%
CARBS 31G73% OF CAL
5G FIBER12G ADDED5G INTRINSIC9G OTHER17G TOTAL SUGAR
FAT 5G27% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted root vegetables with a cinnamon-honey glaze and toasted walnuts. Caramelized and naturally sweet with warm spice notes. A sophisticated side dish for fall and winter meals.
sideamericanroast🍪 sheet pan🔥 ovendairy freegluten freevegetarian
View the full recipe on Wholesome Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 large Parsnips ((peeled and cut into thick sticks))
- 6 large Carrots ((peeled and cut into thick sticks))
- 1/4 cup Honey
- 2 tbsp Olive oil
- 1/2 tsp Cinnamon
- 1/2 tsp Sea salt
- 1/8 tsp Black pepper
- 1/2 cup Walnuts ( (optional, omit for nut-free))
- 1/4 cup Fresh parsley ((optional; chopped))
At a glance
PER SERVING · TIME 50M
CAL 8%·PRO 3%
CARBS 31G73% OF CAL
5G FIBER12G ADDED5G INTRINSIC9G OTHER17G TOTAL SUGAR
FAT 5G27% 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
- 10m
- Cook
- 40m
- Sodium
- 14mg
- Total sugar
- 17g
- Added sugar
- 12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 494mg
- Calcium
- 48mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 14MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.