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 18, 2008

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

Preparation Time: 25 mins
Cooking Time: 1 hrs


    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


    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.

Nutritional Information
(Per Serving)

Calories:99 cals
Kilojoules:413 kJ
Fat:2.5 g
Carbohydrates:19.4 g
Protein:0.9 g
Cholesterol:0.0 mg
Sodium:43 mg
Saturated Fat:0.2 g
Fiber:2.9 g
Calcium:21.0 mg
Total Sugars:10.4 g

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