5 Ingredients
  • 1 1/2 pounds carrots, cut lengthwise into wedges
  • 1 1/2 pounds parsnips, cut lengthwise into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper
Nutrition
193
10% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

11% 32

Carbs (net)

- 23

Fiber

36% 9

Sugars

- 11

Sugars, added

- 0

Protein

5% 3

Cholesterol

- 0

Sodium

23% 545

Calcium

8% 85

Magnesium

11% 48

Potassium

17% 799

Iron

7% 1

Zinc

9% 1

Phosphorus

17% 122

Vitamin A

105% 947

Vitamin C

29% 26

Thiamin (B1)

15% 0

Riboflavin (B2)

10% 0

Niacin (B3)

12% 2

Vitamin B6

20% 0

Folate equivalent (total)

25% 98

Folate (food)

- 98

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

23% 3

Vitamin K

40% 49
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