Preheat the oven to 425 degrees F. Spray a large shallow roasting pan with cooking spray
Toss the carrots
, garlic, shallots, parsnips, oil, rosemary, salt and pepper in a large shallow roasting pan until well mixed. Spread the vegetables out in one even layer and roast
, stirring occasionally, until the vegetables are browned and tender, about 40 minutes.
Per Serving: 179 Cal; 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 35 g Carb; 9 g Fiber; 11 g Sugar
; 95 mg Calcium; 1 mg Iron; 396 mg Sodium; 0 mg Cholesterol