Heat oven to 350 degrees. In a baking dish, combine the parsnips, carrots and garlic. Add half of the fresh thyme. Season with salt and pepper, toss and blend. Top with butter pieces.
Roast the vegetalbes, stirring occasionally, until the vegetables are tender and lightly browned about 55 minutes. Season with salt and pepper to taste and add the remaining fresh thyme. Transfer to a serving bowl and garnish with a sprig of thyme.
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|Serving Size: 1 Serving (1025g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 440 (43%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 29.6g||148 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 122.1mg||38 %|
|Sodium 448.6mg||15 %|
|Potassium 3414mg||90 %|
|Total Carbohydrate 145.2g||43 %|
|Dietary Fiber 36.4g||145 %|
|Sugars, other 108.9g|
|Protein 14g||20 %|
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Calories per serving: 1024
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