Thursday, October 10, 2013

Honey Roasted Parsnips with Sweet Potatoes & Apples

(originally made 10/17/2006)

Finally was able to locate parsnips at my grocery store this week, and made this recipe up for lunch today. Excellent! Very easy to prep, and smelled great while in the oven.

Thanks Rosie!
Jolene

Honey Roasted Parsnips with Sweet Potatoes and Apples

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Canola oil spray
1 1/2 cups parsnips -- peeled and cut into bite-size chunks
1 large sweet potato -- peeled and cut into bite-size chunks
2 firm apples -- peeled, cored and cut into bite-size chunks
1 Tbsp. canola oil
1 Tbsp. honey
2 Tbsp. balsamic vinegar -- or to taste
Salt and freshly ground black pepper -- to taste

Preheat oven to 375 degrees. Coat a casserole dish with canola oil spray and set aside.

In a large mixing bowl, place the parsnips, sweet potatoes and apples, and set aside.

In a microwave-proof bowl, mix together the canola oil and honey. Place in a microwave and warm for 10 seconds. Mix in balsamic vinegar. Pour over vegetables and apples. Toss to coat well. Transfer to the casserole dish, cover and bake until tender, about 1 hour.

Makes 6 servings.

Nutritional information
Per serving: calories, 113; total fat, 2 g; saturated fat, 0 g; carbohydrate, 23 g; protein, 1 g; dietary fiber, 4 g; sodium, 16 mg

Source: Rosie, TOH
 http://www.food.com/recipe/honey-roasted-parsnips-with-sweet-potatoes-and-apples-117752

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