Honey-Roasted Parsnips with Sweet Potatoes and Apples

Honey-Roasted Parsnips with Sweet Potatoes and Apples

Parsnips, sweet potatoes and apples roasted in a honey-based sauce rendering a sweet and satisfying fall side dish.

Rating:

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Serves: 6 person(s) Change

Preparation Time: 25 mins
Cooking Time: 1 hr

Yield: 6 x approx. 1/2 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients

  • 1 canola oil spray
  • 1 1/2 cup 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
  • 1 dash each of salt and freshly ground black pepper, or to taste

Directions:

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

Place the parsnips, sweet potatoes and apples in a large mixing bowl and set aside.

Mix the canola oil and honey together in a microwave-safe bowl. 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.

Thanks to American Institute for Cancer Research

Nutritional Info (per serving)

CALORIES 99 cals
Kilojoules 413 kJ
Fat 2.5 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 43 mg
Carbohydrates 19.4 g
Fiber 2.9 g
Total Sugars 10.4 g
Protein 0.9 g
Calcium 21.0 mg
Note: A dash indicates no data is available.