Roasted Fingerlings, Parsnips and Baby Carrots
- cal. (kcal) 233
- Makes: 6 servings
- Yield: servings
- Prep: 15 mins
- Roast: 55 mins at 375°F
- Broil: 3 mins
fingerling potatoes or small red-skinned potatoes (1 inch in diameter)
parsnips, peeled and cut into 1-inch pieces
dark brown sugar
dried Italian seasoning
- 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.
- 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 CarrotsServings 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.