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    You are in: Home / Low-cholesterol / Thyme Roast Potatoes and Parsnips Recipe
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    Thyme Roast Potatoes and Parsnips

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    • on January 25, 2010

      Oh, YUM, YUM, YUM!!! These roasted veggies were so delicious! They were creamy on the inside with a lovely crunchy crust. The thyme and rock salt added a great taste and made for a very special parsnip and potato dish. I used ordinary potatoes and fresh thyme as thats what I had on hand and it worked out nicely. Also I did not remove the centre of my parsnips, cause it wasnt hard at all. THANKS SO MUCH for sharing this wonderful recipe with us! Made and reviewed for the Herb of the Month Club in the French Forum.

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    Nutritional Facts for Thyme Roast Potatoes and Parsnips

    Serving Size: 1 (466 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 356.6
     
    Calories from Fat 6
    76%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 33.3 mg
    1%
    Total Carbohydrate 82.2 g
    27%
    Dietary Fiber 13.8 g
    55%
    Sugars 9.0 g
    36%
    Protein 8.3 g
    16%
    Detailed Nutrition Values About Nutrition Info
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