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Parsnip Carrot Bake Recipe

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No one will suspect that this buttery recipe from our home economists is actually good for them. With a hint of dill, the carb-smart side is a colorful way to get your family to eat their veggies.

This recipe is:

Healthy

Diabetic Friendly

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Parsnip Carrot Bake Recipe

Prep: 10 min. Bake: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

1-1/2 cups julienned carrots
1-1/2 cups juliennned peeled parsnips
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon dill seed
1/4 teaspoon dried parsley flakes
2 tablespoons butter

Directions

Place the carrots and parsnips in a 1-qt. baking dish coated with cooking spray. Sprinkle with water, salt, dill seed and parsley. Dot with butter. Cover and bake at 375° for 30-35 minutes or until vegetables are tender. Yield: 4 servings.

Nutritional Analysis: 3/4 cup equals 108 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 374 mg sodium, 14 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

Originally published as Parsnip Carrot Bake in Light & Tasty February/March 2006, p29

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Reviews for Parsnip Carrot Bake

Parsnip Carrot Bake

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Reviewed on Oct. 01, 2011 by jmkasprak

We like to make these in the winter when we're looking for something different.

Reviewed on Sep. 14, 2008 by Northmn

Tis is so YUMMY! Our family loves carrots and parsnips...this is a true winner. It will be part of our Thankgiving menu!! And I am sure we will be eatting it a few times before T Day....Thanks for sharing!