Meal Kit
Balsamic Roasted Carrots and Parsnips
serves 6
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Pecans), Milk
- Fiber-Rich
- Vegetarian
- Gluten-Smart
In Your Box (serves 6)
- 16 oz. Carrot
- 2 Parsnips
- 2 Shallot
- 1½ oz. Roasted Garlic & Herb Butter
- 1 fl. oz. Balsamic Fig Glaze
- ½ oz. Brown Sugar
- ½ oz. Roasted Pecan Pieces
- ¼ oz. Parsley
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories220
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Carbohydrates31g
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Net Carbs24g
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Fat10g
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Protein3g
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Sodium500mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Peeler
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel and trim carrots and parsnips, then cut into 1/2" slices on an angle. If larger than 1" in diameter, halve before slicing.
Coarsely chop parsley.Coarsely crush pecans.Peel and halve shallots. Slice halves into thin strips. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add parsnips to hot pan. Stir often until slightly browned, 2-3 minutes.Add carrots, shallots, garlic salt, 1/4 tsp. pepper, 1/4 tsp. salt, and 1/4 cup water. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated and vegetables are tender, 3-5 minutes. -
3 Add Sauce and Finish Dish
Uncover and add brown sugar, balsamic fig glaze, butter, and half the parsley (reserve remaining for garnish) to hot pan. Stir often until vegetables are coated, 2-3 minutes.
Remove from burnerPlate dish as pictured on front of card, topping vegetables with pecans and remaining parsley. Bon appétit!
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