Roasted Fingerlings, Parsnips and Baby Carrots

from Family Circle

Roasted Fingerlings, Parsnips and Baby Carrots
Servings: 6 Yield: servings Prep 15 mins Roast 375°F 55 mins Broil 3 mins

Ingredients

  • 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

Make It

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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 233, Fat, total (g): 5, chol. (mg): , sat. fat (g): 1, carb. (g): 46, fiber (g): 8, pro. (g): 3, sodium (mg): 253, Percent Daily Values are based on a 2,000 calorie diet.
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