Source: Parents Magazine

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Recipe Summary test

prep:
25 mins
roast:
35 mins
total:
60 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°F. Line a roasting pan with foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.

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  • Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting.

Nutrition Facts

146 calories; fat 4g; saturated fat 1g; carbohydrates 27g; mono fat 3g; insoluble fiber 6g; sugars 14g; protein 2g; vitamin a 11661.7IU; vitamin c 15.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 60.5mcg; sodium 225mg; potassium 520mg; calcium 50.5mg; iron 0.7mg.
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