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Roasted Carrots And Parsnips

Nutrition per serving    (USDA % daily values)
CAL
153
FAT
18%
CHOL
0%
SOD
3%

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Ingredients for 8 servings

2 pounds parsnips (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick

1 pound carrots (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick

3 tablespoons olive oil

Garnish: carrot tops

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