Try this Roasted Parsnips, Onions, And Garlic recipe, or contribute your own.
Suggest a better description1. Heat the oven to 425F. 2. Trim top ends of garlic bulbs but do not separate cloves. 3. In a roasting pan, combine the parsnips, onions, and garlic bulbs. Crush dried rosemary in your hands and sprinkle over vegetables. Season with salt nd pepper. Add the olive oil and toss until the vegetables are thoroughly coated. 4. Roast for 45 to 55 minutes, shaking the pan every 15 minutes, until the all the parsnip sticks are tender. Before serving, cut garlic bulbs in half. Serves 4 or more, depending on variations in vegetable quantities. NOTES : adapted by Ellen Pickett
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 4 servings | ||
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Calories: 239 | ||
Calories from Fat: 239 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 239
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