Monday, November 16, 2009

Roasted Carrots and Parsnips

Roasted Carrots and Parsnips
Servings: 8
Weight Watchers Points: 2 per serving

Cooking spray
8 medium carrots, julienned
6 c. parsnips, julienned
1 Tbsp. fresh thyme, minced
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil

Preheat oven to 400˚F. Coat a shallow nonstick roasting pan or baking sheet with cooking spray.

Place vegetables on prepared pan; sprinkle with thyme, salt and pepper. Drizzle with oil; toss to coat. Roast for 20 minutes; flip vegetables and roast until vegetables start to caramelize, about 10 to 20 minutes more. Yields about 2/3 cup per serving.

NOTES: We haven't tried this recipe yet.

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