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Roasted Carrots and Parsnips

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.6069
Energy (kCal)555.502
Carbohydrates (g)78.1447
Total fats (g)28.1036
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees. | 2. Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil. | 3. Roast in oven for 30 minutes. | 4. Meanwhile, in a small bowl, combine maple syrup and mustard. | 5. Pour over veggies, toss to coat. | 6. Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsnip 1 peeled cut 99.75 23.9267 1.5959999999999999 0.39899999999999997
    carrot 1 peeled cut 52.48 12.2624 1.1904 0.3072
    onion 1 cup cut 64.0 14.944 1.76 0.16
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    maple syrup 2 tablespoons 104.0 26.816 0.016 0.024
    dijon mustard 1 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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