Oven baked carrot and parsnip — Meal
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Macros (per serving)

Fat

41%

(10 g)

Protein

5%

(3 g)

Carbs

54%

(28 g)

21 g Net,

7 g Fiber

218 Calories (per serving)

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Oven dish

Vegetable Dishes

Oven baked carrot and parsnip

By Meal.com

Because of the balsamic vinegar and rosemary this is a nice fragrant vegetable dish.

Ingredients

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Rainbow Carrots

500 g

Parsnip

2 pieces

Olive oil (mild)

3 Tbsp

Balsamic vinegar

3 Tbsp

Fresh rosemary

1 Tbsp

Salt

1 pinch

Black pepper

1 pinch

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

40 min

1

Preheat the oven to 390°F.

2

Peel the carrots and parsnips and cut them in half lengthwise, then cut them in half lengthwise again.

3

Spread the carrot and parsnip on a baking sheet and drizzle with the olive oil. Shake it a bit so everything is covered with a layer of oil.

4

Bake for 20 minutes in the preheated oven.

5

Chop the rosemary finely.


In a bowl, mix the balsamic vinegar with the rosemary and a pinch of salt and pepper.

6

Pour the balsamic mix over the carrot and parsnip and mix it through.

7

Bake for another 20 minutes in the warm oven or until they are done.

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Details

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack, Side dish

Cooking equipment

Oven

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