From the Cook
From the Cook
From the Cook
1/4
Roasted Root Vegetables
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Instructions
1
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Toss carrots and parsnips with olive oil and seasoning, then transfer to a prepared baking sheet.
2
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Roast at 425F for 30 minutes, flipping once halfway through.
3
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Meanwhile, blend dressing ingredients together until smooth.
4
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Drizzle dressing on top of roasted vegetables and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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