Post by Alena on Dec 29, 2006 11:20:48 GMT -5
Roasted Parsnips And Carrots With Thyme
20 minutes prep time
Serves 4
These resinous herbs become one with the vegetables as they condense and
caramelize in the oven.
3/4 Ib parsnips, peeled
3/4 Ib carrots, peeled
6 medium garlic cloves, peeled
2 Tbsp fresh thyme leaves
3 large fresh bay leaves, halved
1/2 tsp salt
1/2 tsp freshly cracked pepper
1 Tbsp olive oil
1/4 c parsley, minced
Preheat oven to 400°. Halve the parsnips and carrots lengthwise, if
they're thick, then cut in half-inch slices. You need about 5 cups. Put
in a large, heavy roasting pan with the garlic cloves, thyme leaves, bay
leaves, salt and pepper, then drizzle with olive oil. Toss to coat all
the vegetables well.
Cover pan with foil and bake for 20 minutes. Uncover and turn the
vegetables with a metal spatula. Cover again and roast for 20. minutes.
Uncover, stir, and roast for 10 minutes more to brown the vegetables.
Toss with parsley in the pan, then transfer to a serving bowl. Serve
warm.
Per serving: 144 Calories, 2 g Protein, 27 g Carbohydrates, 7 g Fiber, 4
g Total fat (1 g sat, 3 g mono) 187 mg Sodium, **••*••*•*• Vitamin A, **
Vitamin C, * Vitamin Bl (thiamine), B3 (niacin), B6, E, Folate,
Pantothenic acid, Magnesium, Manganese, Phosphorus, Potassium
Recipes are analyzed by Anna Kanianthra, MS, LD. Nutritional values vary
depending on portion size, freshness of ingredients, storage, and
cooking techniques. They should be used only as a guide. Star ratings
are based on standard values (SVs) that are currently recommended: **A**
Off the charts (100 percent or better), **-,^ Top source, -•'••--*
Excellent source, -•'"'•- Good source, * Fair source
20 minutes prep time
Serves 4
These resinous herbs become one with the vegetables as they condense and
caramelize in the oven.
3/4 Ib parsnips, peeled
3/4 Ib carrots, peeled
6 medium garlic cloves, peeled
2 Tbsp fresh thyme leaves
3 large fresh bay leaves, halved
1/2 tsp salt
1/2 tsp freshly cracked pepper
1 Tbsp olive oil
1/4 c parsley, minced
Preheat oven to 400°. Halve the parsnips and carrots lengthwise, if
they're thick, then cut in half-inch slices. You need about 5 cups. Put
in a large, heavy roasting pan with the garlic cloves, thyme leaves, bay
leaves, salt and pepper, then drizzle with olive oil. Toss to coat all
the vegetables well.
Cover pan with foil and bake for 20 minutes. Uncover and turn the
vegetables with a metal spatula. Cover again and roast for 20. minutes.
Uncover, stir, and roast for 10 minutes more to brown the vegetables.
Toss with parsley in the pan, then transfer to a serving bowl. Serve
warm.
Per serving: 144 Calories, 2 g Protein, 27 g Carbohydrates, 7 g Fiber, 4
g Total fat (1 g sat, 3 g mono) 187 mg Sodium, **••*••*•*• Vitamin A, **
Vitamin C, * Vitamin Bl (thiamine), B3 (niacin), B6, E, Folate,
Pantothenic acid, Magnesium, Manganese, Phosphorus, Potassium
Recipes are analyzed by Anna Kanianthra, MS, LD. Nutritional values vary
depending on portion size, freshness of ingredients, storage, and
cooking techniques. They should be used only as a guide. Star ratings
are based on standard values (SVs) that are currently recommended: **A**
Off the charts (100 percent or better), **-,^ Top source, -•'••--*
Excellent source, -•'"'•- Good source, * Fair source