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Prep 20min
Total60min
Servings6
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Ingredients
1
lb parsnips, peeled, cut into 2-inch pieces (3 cups)
1
lb carrots, cut into 2-inch pieces (3 cups)
1/2
large red onion, thinly sliced, slices cut in half (2 cups)
3
tablespoons olive oil
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
2/3
cup balsamic vinegar
3
tablespoons honey
1
teaspoon Dijon mustard
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Steps
1
Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan.
2
Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
3
In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.
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Cut thicker pieces of carrots and parsnips in half lengthwise to ensure all vegetables are about the same size for even cooking.
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Nutrition Facts
Serving Size:1 Serving
Calories
217
Total Fat
7g
0%
Saturated Fat
1g
0%
Sodium
285mg
0%
Total Carbohydrate
36g
0%
Dietary Fiber
6g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 4 Vegetable; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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