ROASTED CARROTS AND PARSNIPS

I have a perfect Diabetic Friendly Side Dish to go with the HERB-RUBBED BEEF ROAST WITH ROASTED CAULIFLOWER for your Easter Dinner, ROASTED CARROTS AND PARSNIPS. Easy to prepare and only 90 calories per serving! Make your Easter Dinner not only a Delicious one but a Healthy one also. It’s another one from the Diabetic Gourmet Magazine website. Check out the Diabetic Gourmet site for a fantastic selection of Diabetic Friendly recipes, news, and tips. Enjoy and Make 2019 a Healthy One!  https://diabeticgourmet.com/

ROASTED CARROTS AND PARSNIPS

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons olive oil
salt and pepper, to taste
1/4 cup chopped fresh parsley

Directions

1 - Heat oven to 425F.
2 - Cut carrots and parsnips in half then in half lengthwise.
3 - Place on large rimmed baking pan toss with olive oil.
4 - Season with salt and pepper.
5 - Bake 30 to 40 minutes or until parsnips are tender, stirring once.
6 - Sprinkle with parsley.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 90
Fat: 3.5 grams
Saturated Fat: 0.5 grams
Fiber: 4 grams
Sodium: 40 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
Sugars: 5 grams

https://diabeticgourmet.com/diabetic-recipes/roasted-carrots-and-parsnips