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Roasted Broccoli, Carrots and Parsnips

6 to 8 servings
Sides

Characteristics

Dairy Free Gluten Free High Fibre Low Sodium No Added Sugars Vegan Vegetarian

Nutritional Facts Per Serving

126
Calories
2.9 g
Protein
18.3 g
Carbs
4.4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 126
  • Fat 5.5 g
    • Saturated   0.8 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   40 mg
  • Carbohydrate 18.3 g
    • Fibre   4.4 g
    • Sugars  
  • Protein 2.9 g
    • Vitamin A 65 %
    • Vitamin C 80 %
    • Calcium 6 %
    • Iron 8 %

Method

Preheat the oven to 325 degrees F. Bring a large pot of water to a boil. Place the first 8 ingredients in a bowl and toss to combine. Arrange the carrot/parsnip mixture in a large, shallow baking dish. Cover with foil and bake 25 minutes.
Meanwhile, plunge the broccoli into the boiling water and cook 1 minute. Drain well, cool in ice-cold water, drain well again, and reserve.
When the carrots and parsnips have roasted 25 minutes, uncover and mix in the broccoli. Roast, uncovered, 20 minutes more, or until vegetables are tender and nicely coloured. Spoon the vegetables into a serving dish. Drizzle with the vinegar and 1 Tbsp. olive oil and serve.

Serving Suggestions

These roasted vegetables will make a nice side dish for a number of the entrée recipes you’ll find in our website collection. The possibilities include Baked Ham with Rum and Molasses Glaze; Cider-Braised Pork Roast; Roast Turkey Breast with Apple Butter Baste; and Roast Chicken with Apple Nut Stuffing.

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