Roasted Parsnips and Carrots!
Serves: 6
  • 4 parsnips, peeled and cut into large sticks
  • 3 carrots, peeled and cut into large ½ inch pieces
  • Olive oil in a spray canister
  • 1 clove garlic, minced
  • ¼ tsp kosher salt
  • Ground pepper, to taste
  • 1 tbsp chopped fresh sage
  1. Preheat oven to 450 degrees F.
  2. Place the parsnips and carrots on a baking sheet and spritz with olive oil until evenly coated. Using your hands toss them and then sprinkle in the garlic, salt, and black pepper.
  3. Place in the oven until parsnips and carrots are tender, which will vary depending on the exact thickness of your veggies. Check after 20 minutes but it may range anywhere from 20-40 minutes depending on the size of your veggies. Transfer into a mixing bowl, and toss with sage.
Nutrition Information
Calories: 112 Fat: 1 g Saturated fat: 0 g Carbohydrates: 27 g Sugar: 8 g Sodium: 128 mg Fiber: 7 g Protein: 2 g Cholesterol: 0 mg
Recipe by Nutrition Twins at