35 min.
Preparation time
Preparation: 10 min.
Cooking: 25 min.
Gaps: no
Total: 35 min.
Servings
Serve: 4 persons
Weight Per Serving: 488g
Price Per Serving: 2.8$
356kcal
Nutrition
Calories: 356kcal
Protein: 4.95%
Fat: 36.24%
Carbs: 58.81%
Ingredients
- 2 bunches baby carrots peeled
- 0.3 teaspoon ground pepper
- 1 bunch chives fresh cut into 2-inch lengths
- 1 tablespoon honey
- 4 servings kosher salt
- 4 servings olive oil extra virgin extra-virgin
- 4 parsnips peeled
- 1 large head radicchio thinly cut into eighths
Equipment
Directions
- Preheat the oven to 350 degrees F.
- Toss the carrots and parsnips with olive oil, salt, the honey and cayenne.
- Put them on a sheet tray and roast for 20 to 25 minutes.
- Toss the radicchio with olive oil and salt and place on a small sheet tray.
- Add to the oven with the carrots and parsnips for 10 minutes.
- Combine the carrots, parsnips and radicchio and toss with the chives.
- Serve hot or at room temperature.
Nutrition Facts
Properties
Nutrition Score
31.481738961261%
Flavonoids
Nutrients percent of daily need