Side Items

Roasted Parsnips and Carrots is for Dinner.

Roasted Parsnips and Carrots takes 30 minutes to prepare.

Roasted Parsnips and Carrots takes 60 minutes to cook.

Roasted Parsnips and Carrots makes 12 servings.

The ingredients for Roasted Parsnips and Carrots are:

Parsnips, 10 parsnip (9" long)
Carrots, raw, 10 large (7-1/4" to 8-1/2" long)
Onions, raw, .5 cup, sliced
Bacon, 8 medium slices, cooked (optional)
Olive Oil, 6 tbsp
Salt, .5 tsp
Pepper, black, .5 tsp
Tarragon, ground, 1 tbsp (2 TBSP fresh chopped)
Fresh Chives, 1 tbsp chopped (1/2 if dried)
Cider Vinegar, 2.66 tbsp (8 Teaspoons)
*Balsamic Vinegar, 1 tsp
Honey Mustard, 1 tsp

Here is how you make Roasted Parsnips and Carrots:

Preheat oven to 325. Line one or two shallow pans or cookie sheets with a rim with tin foil. Cut (Peel if desired)the vegetables - cut lengthwise - cut in half if desired. Toss with a bit of olive oil - about 1/4 cup with a Tsp of Coarse salt and 1/4-1/2 tsp of pepper in a large plastic bag. arrange on the baking sheets Roast vegetables in the oven - 45-50 mins. Rotate the vegetable occasinally if desired a few times through roasting time. Whisk together the other ingredients until well blended. Coat roasted vegetables, crumbled bacon and onions with the Vinaigrette, toss, and serve warm.Alternate option: Bake Bacon on foil lined cookie sheets with rim for 20 mins or until crispy.Can use some of the bacon grease on the vegetables for a different flavor.Recipe adapted from Occasions Magazine Holiday 2009.Number of Servings: 12Recipe submitted by SparkPeople user MILLERSIMPSON.

The nutritional information for Roasted Parsnips and Carrots is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 208.1

• Total Fat: 9.4 g
• Cholesterol: 3.6 mg
• Sodium: 222.1 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 6.6 g
• Protein: 3.8 g