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.
Serves: 6 person(s) Change
Preparation Time: 25 mins
Cooking Time: 1 hr
Yield: 6 x approx. 1/2 cup servings
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.