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Carrots Cousin

Updated: Friday, May 10 2013, 09:23 AM CDT

Collins Road Hy-Vee Dietitian, Nicole Johnson, taught us about the carrots cousin, the parsnip! She was "In the Kitchen" with how nutritious and delicious this undiscovered vegetable can be. Here are some easy recipes you can try!

Oven-Roasted Carrots & Parsnips

Serves: 6

All you need:

· 3 medium carrots, peeled, halved lengthwise and cut into thirds

· 3 medium parsnips, peeled, halved lengthwise and cut into thirds

· 1 tbsp. Grand Selections olive oil

· Hy-Vee salt and Hy-Vee cracked black pepper, to taste

· ½ tsp. dried dill

All you do:

1. Preheat oven to 450 degrees.

2. Place carrots and parsnips on a baking sheet. Drizzle with olive oil.

3. Season with salt and black pepper, as desired, to taste.

4. Roast approximately 45 minutes, stirring halfway through roasting time.

5. Sprinkle with dill & serve.

Source: www.hy-vee.com

Balsamic Glazed Carrots

Serves: 4

All you need:

· 3 cups baby carrots

· 1 tbsp. olive oil

· 1 ½ tbsp. balsamic vinegar

· 1 tbsp. brown sugar

All you do:

1. Heat oil in a skillet over medium-high heat.

2. Sauté carrots in olive oil for about 10 minutes, or until tender.

3. Stir in balsamic vinegar and brown sugar, mix to coat.

Source: www.allrecipes.com

Carrot Salad with Honey-Lemon Dressing

Serves: 4 (about ¾ cup each)

All you need:

· 2 tbsp. canola oil

· 2 tbsp. lemon juice

· 1 tbsp. honey

· 1 small shallot, minced

· ½ tsp. salt

· ¼ tsp. ground pepper

· 3 cups shredded carrots (about 6 medium)

· ¼ cup golden raisins

· ¼ cup sunflower seeds

All you do:

1. Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl.

2. Add carrots, raisins and sunflower seeds.

3. Toss to combine.

Source: Adapted from Eating Well, Inc.

Nutrition per serving: 190 calories, 12 g fat, 1 g saturated fat, 22 g carbohydrate, 2 g protein, 3 g fiber, 357 mg sodium.
Carrots Cousin

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Jen Heringhausen
Julie Gallagher-Edgewood
Collins Road/Lindale
Oakland Rd
Mt. Vernon Road
Johnson Ave
1st Ave
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