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Roasted Orange, Carrot and Parsnips Recipe |
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If parsnips aren't your favorite, try this with three-fourths a pound of medium-red potatoes -- or just double the amount of carrots.
Ingredients 3/4 pound carrots 3/4 pound parsnips 1 1/2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon frozen orange 2 teaspoons balsamic vinegar 2 tablespoons minced fresh marjoram or parsley (optional)
Method Preheat oven to 450o. Peel carrots and parsnips; cut into 2 1/2 x 3/8- inch pieces. Toss with olive oil, slat, and pepper; arrange in a single layer on 2 large nonstick baking sheets. Bake for 15 minutes or until browned tender, stirring every 5 minutes.
Transfer to a serving bowl; toss with remaining ingredients.
Per serving: 17 g carbohydrates, 100 calories, 4 g fat(1 g saturated), 0 mg cholesterol, 1 g Protein, 115 mg sodium |
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