When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts. ” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. Terri Collins, Pittsburgh, Pennsylvania.
Ingredients For Slow-Roasted Root Vegetables Recipe
2 pound Fresh baby carrots
1 Medium onion, halved and thinly sliced
0.25 cup Butter, cubed
3 Garlic cloves, minced
0.75 teaspoon Salt
0.25 teaspoon Pepper
1.5 pound Medium parsnips
2 tablespoon Seasoned bread crumbs
0.75 cup Chopped walnuts, toasted
3 tablespoon Grated romano cheese, optional
Nutrition value
158
calories per serving
7 g Fat4 g Protein18 g Carbs8 g FiberOther
Current Totals
7 g Fat
4 g Protein
18 g Carbs
8 g Fiber
MacroNutrients
Carbs
18 g
Protein
4 g
Fiber
8 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
93 mg
Iron
1 mg
Vitamin A
2136 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
74 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
62 mg
Manganese
1 mg
Phosphorus
120 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
