Salads and Vegetables: Vegetable Dishes: 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.

Author: American Institute for Cancer Research
Date: November 17, 2008

Serves: 6 person(s)
Yield: 6 x approx. 1/2 cup servings

Preparation Time: 25 mins
Cooking Time: 1 hrs

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.