Honey-roasted Parsnips with Sweet Potatoes & Apples
[This recipe is from Joyce Houston, Humboldt County's Public Health Nutritionist. It was originally printed in the paper in her column "Project LEAN" (Leaders Encouraging Activity and Nutrition) in our Food section on Wednesday, Feb. 4, 2009.]
HONEY-ROASTED PARSNIPS WITH SWEET POTATOES AND APPLES
- 1/2 pound parsnips, peeled and cut into bite-size chunks
- 1 large orange-flesh sweet potato, peeled and cut into bite-size chunks (about 1 1/2 - 2 cups)
- 2 firm, sweet apples, peeled, cored, and cut into bite-size chunks
- 1 tablespoon honey
- 1 tablespoon canola oil
- 2 tablespoons reduced sodium soy sauce
- Salt and freshly ground black pepper
Preheat the oven to 375 F. Lightly coat a medium casserole dish with canola oil spray and set aside. Put the parsnips, sweet potato and apples in a large mixing bowl and set aside.
Combine the canola oil and honey in a microwave-safe bowl and heat in a microwave oven on medium for 10 seconds, until warm. Mix the soy sauce into the honey mixture. Pour the sauce over the vegetables and apples. Toss to coat well.
Transfer the vegetable mixture to the prepared casserole dish, cover, and bake for 1 hour, until tender. Season to taste with salt and pepper. Serve warm.
Makes 6 servings, with 112 calories per serving, 2 g total fat, 23 g carbohydrate, 1 g protein, 4 g dietary fiber and 208 mg sodium.