Taste Life Blog

We grew up with a Sunday dinner consisting of pot roast and roasted carrots that caramelized and tasted sweet as candy. We would always fight over the burnt ones. The parsnips will win you over with their super sweetness.  We love them even more than the carrots.

• 1 lb carrots, peeled and cut into 1 –inch pieces
• 1 lb parsnips, peeled and cut into 1-inch pieces
• 2 Tbsp. olive oil
• 1 tsp minced rosemary
• ¼ tsp. salt
• 1/8 tsp. black pepper

Preheat oven to 400°F. Toss carrots and parsnips with olive oil and rosemary in roasting pan. Roast 20 to 30 minutes or until tender. Sprinkle with salt and pepper. Adjust seasonings to your taste. Makes eight servings.

Nutrition Per Serving:  99 Calories; 1.1 gm protein; 3.8 gm fat; 1.5 gm Carbohydrate, 114 mg sodium.