Smothered Carrots and Parsnips
Preparation: 20 min Cook: 45 min
Parsnips are available all year long, but are at their perk period during the fall and winter. This is a great recipe to serve to your family at any festive holiday meal.
You will need:
| 1 |
pkg (454 g) baby carrots |
1 |
| 4 |
medium parsnips, peeled and cut into 1-1/2 inch (3 cm) pieces |
4 |
| 2 tbsp |
extra virgin olive oil |
30 ml |
|
Salt and pepper |
|
| 2 tbsp |
butter |
30 ml
|
| 2 |
shallots, finely chopped |
2 |
| 1 |
garlic clove, finely chopped |
1 |
| 2 tsp |
finely chopped fresh thyme |
10 ml |
Step 1:
Preheat oven to 425º F (220º C) and position oven rack in centre of the oven; spray a large roasting pan with vegetable spray.
Step 2:
Combine carrots and parsnips in roasting pan; drizzle with olive oil and toss well to coat. Generously season with salt and pepper.
Step 3:
Roast vegetables, turning every 15 minutes until golden brown and tender. Meanwhile,
melt butter in a skillet and sauté shallots, garlic and thyme until cooked, set aside.
Step 4:
Move vegetables from pan to serving bowl; gently toss vegetables with butter mixture; garnish with additional thyme sprigs and serve immediately.
Makes 8 servings
Nutrients per serving (per ½ cup/125 ml): about 130 calories, 2 g protein, 6 g fat, 18 g carbohydrate, 8475 IU vitamin A (170 % Daily Value for vitamin A).
Good to Know: Canada’s Food Guide recommends eating at least one orange vegetable every day. Carrots are an excellent source of Vitamin A and other nutrients. One large carrot, contains 1.8 g of fibre and 30 calories, one more reason to add carrots to your meal!
Source: Foodland Ontario , Canadian Nutrient File (Food Code 2380) & Eating Well with Canada’s Food Guide
