ROASTED SWEET POTATOES AND PARSNIPS RECIPE RECIPES
ROASTED PARSNIPS & SWEET POTATOES RECIPE - FOOD.COM
Simple, yummy and healthy! Experiment with additional seasonings... add more oil if you must but remember that'll up the calorie count too.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450*.
- Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper.
- Shake until well coated.
- Spread in a single layer on a cookie sheet.
- Roast until golden, turning once, about 25 minutes.
Nutrition Facts : Calories 100.4, FatContent 3.6, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 23.6, CarbohydrateContent 16.8, FiberContent 3.8, SugarContent 4.1, ProteinContent 1.2
SWEET POTATOES AND PARSNIPS RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
Provided by Taste of Home
Categories Side Dishes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 169 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 29g carbohydrate (0 sugars, FiberContent 5g fiber), ProteinContent 2g protein. Diabetic Exchanges 2 starch
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