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photo Orange Roasted Carrots and Parsnips Recipe | Say Mmm

Orange Roasted Carrots and Parsnips

Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips.
4 Servings -
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Servings:4  | Calories:211 | Total Fat:11g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 2g
10 %
Total Carb 28g
9 %
Fiber 8g
32 %
Sugars 10g
Cholesterol 0mg
0 %
Sodium 115mg
5 %
Protein 2g
5 %
44% Olive oil
22% Carrots
20% Parsnips
12% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound carrots
1/2 pound parsnips
1 fennel bulb
4-5 mandarin oranges or 1 large orange
3 tablespoons olive oil
1 tablespoon maple syrup

Directions : View recipe directions on
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