Roasted Carrots And Parsnips

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.

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Nutrient	Quantity
Total fats	28.1036 g
Protein	4.6069 g
Carbohydrates	78.1447 g
Energy	555.502 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0166 g
Water	374.839 g
Aspartic acid	0.3888 g
Calcium, Ca	170.96 mg
Lutein + zeaxanthin	334.08 g
Fiber, total dietary	12.933 g
Carotene, beta	10629.208 g
Niacin	2.4218 mg
Vitamin A, RAE	1070.704 g
Arginine	0.2829 g
Riboflavin	0.6957 mg
Tocopherol, beta	0.0128 mg
Glutamic acid	0.8813 g
Sodium, Na	112.892 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0066 g
Total lipid (fat)	28.1036 g
Manganese, Mn	2.3112 mg
Fructose	2.976 g
Proline	0.0883 g
Fatty acids, total saturated 16:0	2.347 g
Fatty acids, total saturated 8:0	0.8979 g
Sucrose	29.5072 g
Choline, total	21.7184 mg
Sugars, total	43.4192 g
Serine	0.1027 g
Fatty acids, total saturated 10:0	1.0066 g
Fatty acids, total saturated 18:0	0.79 g
Vitamin B-6	0.4919 mg
Selenium, Se	3.562 g
Ash	3.3186 g
Fatty acids, total saturated 18:1 undifferentiated	3.2777 g
Pantothenic acid	1.3619 mg
Phenylalanine	0.1181 g
Copper, Cu	0.2912 mg
Betaine	0.672 mg
Thiamin	0.3046 mg
Methionine	0.0288 g
Iron, Fe	1.6883 mg
Carbohydrate, by difference	78.1447 g
Phosphorus, P	187.278 mg
Folate, total	144.19 g
Lycopene	1.28 g
Alanine	0.1782 g
Valine	0.1244 g
Fatty acids, total saturated 18:2 undifferentiated	0.6652 g
Glycine	0.1002 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	4.5472 g
Fatty acids, total saturated 14:0	4.4714 g
Zinc, Zn	1.9664 mg
Isoleucine	0.1233 g
Fatty acids, total saturated 12:0	12.7843 g
Fatty acids, total polyunsaturated	0.6858 g
Leucine	0.1727 g
Tocotrienol, alpha	0.0768 mg
Vitamin A, IU	21424.888 IU
Folate, DFE	144.19 g
Tryptophan	0.0387 g
Vitamin C, total ascorbic acid	43.2828 mg
Phytosterols	49.84 mg
Fatty acids, total saturated 6:0	0.0544 g
Starch	1.8304 g
Tyrosine	0.0774 g
Vitamin K (phylloquinone)	54.1794 g
Fatty acids, total saturated	22.3556 g
Histidine	0.0736 g
Fatty acids, total monounsaturated	3.2935 g
Threonine	0.2793 g
Folate, food	144.19 g
Vitamin E (alpha-tocopherol)	3.8948 mg
Magnesium, Mg	79.61 mg
Lysine	0.1927 g
Potassium, K	1231.622 mg
Cystine	0.1126 g
Fluoride, F	5.856 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	1	52.48	12.2624	0.3072
Onion	1 cup	64	14.944	0.16
Maple syrup	2 tablespoons	104	26.816	0.024
Vegetable oil	2 tablespoons	234.464	0	27.2
thyme	1 teaspoon	0.808	0.1956	0.0134
dijon mustard	1 tablespoon	0	0	0
parsnip	1	99.75	23.9267	0.399