Maple-Roasted Carrots and Parsnips

Serves 4

Prep:15           

Bake: About 30 minutes

1 lb carrots (6 medium), peeled

12 oz parsnips, peeled

1 Tbsp vegetable oil

1/2 tsp salt

1/4 tsp pepper

1 Tbsp maple syrup or pancake syrup

Tip: If carrots or parsnips are large and thick, cut them lengthwise in halves or quarters. To roast evenly, they should all be about the same size.

1. Heat oven to 450ºF. Have a rimmed baking sheet ready.

2. Place carrots and parsnips on baking sheet. Sprinkle with oil, salt and     

    pepper; stir gently until evenly coated.

3. Bake 25 to 30 minutes, turning vegetables over after 15 minutes, until

     tender and browned.

4. Remove from oven, drizzle with maple syrup and gently toss until coated. 

    Transfer to a serving bowl; serve immediately.

Per serving: 143 calories, 2 g protein, 26 carb, 7 g fiber, 4 g fat, 0 g sat fat, 25% cal from fat, 0 mg chol, 332 mg sodium

Credit: Eating Light