Roasted Parsnip and Zucchini
Simple and quick roasted root vegetables.
1 tbsp pepper
1 tbsp salt
2 tbsps olive oil
1 large zucchini
1 lb parsnip
Pre-heat oven to 450° F (220° C).
Cut parsnip and zucchini into 1" chunks.
Add oil, parsnip, zucchini, salt and pepper to a plastic bag and shake until parsnips and zucchini are thoroughly coated.
Place parsnips in a oven ready dish and into preheated oven, bake for 15 minutes.
Add zucchini after 15 minutes and bake for another 30 minutes or until zucchini is cooked.
Remove from oven and cover for 5 minutes, then serve.
in 1 serving of Roasted Parsnip and Zucchini.
, 56% carbs, 6% protein.
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