Parsnips & Carrots with Rosemary-anti-cancer recipes- cook for your life

Parsnips & Carrots with Rosemary

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients
In the UK, roasted parsnips are a regular favorite with the traditional Sunday roast, and for good reason. Parsnips and carrots are two of the sweetest winter root vegetables you can find, which makes...

Ingredients


  • ¾ pound parsnips, peeled and cut into 3 x 4-inch sticks
  • ¾ pound carrots, peeled and cut into 3 x 4-inch sticks
  • Salt, to taste
  • 2 tablespoons olive oil
  • 4 medium shallots, sliced lengthwise
  • 1 tablespoon maple syrup
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons fresh rosemary, chopped

Nutrition Facts

Calories

215 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

37 g

Sugar

16 g

Fiber

9 g

Protein

3 g

Sodium

566 mg

Directions

  1. Place the parsnip and carrot sticks into a shallow pan with 1-2 cups of water. Sprinkle with salt and parboil for 5 minutes, or just until they begin to soften. Drain.
  2. Meanwhile, in a wide skillet, heat olive oil over medium-high heat. Add shallots and cook, stirring until softened. Add the parsnips and carrots. Continue to cook, stirring occasionally.
  3. Once the parsnips and carrots begin to brown, add the maple syrup, vinegar and rosemary. Cook 3-5 minutes longer, or until well browned. Serve immediately.

Chef Tips

If the parsnips in your market are large and woody, they may need to be parboiled a little longer than the carrots before they start to soften, especially if the carrots are small and skinny, so make adjustments accordingly.

Whatever size your veggies start out, keep the veggie sticks as near to the same size as possible for even cooking.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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