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Roasted Fingerlings, Parsnips and Baby Carrots

Roasted Fingerlings, Parsnips and Baby Carrots

Nutrition Facts
  • cal. (kcal) 233
Roasted Fingerlings, Parsnips and Baby Carrots
  • Makes: 6 servings
  • Yield: servings
  • Prep: 15 mins
  • Roast: 55 mins at 375°F
  • Broil: 3 mins
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Ingredients

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  • 1 3/4 pounds fingerling potatoes or small red-skinned potatoes (1 inch in diameter)
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 3/4 pound baby carrots
  • 2 tablespoons olive oil
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper

Directions

  1. In a large bowl, toss potatoes, parsnips and carrots with olive oil. Season with brown sugar, salt, Italian seasoning and black pepper. Place on a large rimmed baking sheet.
  2. Roast at 375 degrees for 55 minutes at the same time as turkey breast. Rotate pan after 30 minutes. Just before serving, broil 6 inches from heat source for 3 minutes.

Nutrition Information for Roasted Fingerlings, Parsnips and Baby Carrots

Servings Per Recipe: 6
PER SERVING: 233 cal., 5 g total fat (1 g sat. fat), 253 mg sodium, 46 g carb. (8 g fiber), 3 g pro.