PARSNIP*****Roasted Parsnips and Carrots with Mustard Vinaigrette

By Unblond1

We both love this every time!

25/09/10 - Served with a roasted chicken and Andria even liked it (Chris and Dan almost came to blows over the last spoonful!)

Ingredients

• VINAIGRETTE:
• 8 oz. parsnips - cut into coins on the diagonal
• 8 oz. carrots - cut as parsnips
• 1 tbsp. EVOO
• Salt and freshly ground pepper
• 1 tbsp. EVOO
• 2 tsp. Sherry vinegar
• 2 tsp. whole grain mustard
• 1 tsp. sugar or honey
• chopped fresh parsley - optional

Details

Servings 3
Adapted from marthastewart.com

Preparation

Step 1

* *Preheat* the oven to 425°.

* In a large bowl, *toss* the parsnips and the carrots with the olive oil and season with salt and pepper. *Spread* in a glass baking dish in an even layer and roast for 20 minutes in Breville Oven, watching carefully for last five minutes.

* *Remove* and *toss* with dressing and return to oven for about 5 minutes to heat through, again watching carefully.

* For dressing, *whisk* vinegar, mustard and honey with the olive oil until blended. *Stir* in the parsley, if using.

Nutrition Facts - 3 Servings

Amount Per Serving
Calories 174.5
Total Fat 9.9 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 6.8 g
Cholesterol 0.0 mg
Sodium 60.4 mg
Potassium 520.8 mg
Total Carbohydrate 22.4 g
Dietary Fiber 4.8 g
Sugars 9.5 g
Protein 1.8 g