![](https://cdn.statically.io/img/www.allrecipes.com/thmb/FRr2Ye43z2mnAktT9did-KVKz_4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2115878-30b38c5432c84c2fb49712d0a60c411e.jpg)
Ingredients
-
Reynolds Wrap® Aluminum Foil
-
⅔ cup apple cider
-
2 tablespoons olive oil
-
2 tablespoons apple cider vinegar
-
2 tablespoons coarse-grain Dijon mustard
-
2 tablespoons honey
-
2 teaspoons chopped fresh thyme
-
¼ teaspoon salt
-
1 ½ pounds carrots, peeled and cut into sticks
-
1 ½ pounds parsnips, peeled and cut into sticks
Directions
-
Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
-
Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.
Nutrition Facts (per serving)
161 | Calories |
4g | Fat |
31g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 161 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 211mg | 9% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 7g | 24% |
Total Sugars 15g | |
Protein 2g | 4% |
Vitamin C 20mg | 22% |
Calcium 63mg | 5% |
Iron 1mg | 5% |
Potassium 605mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.