Honey-Roasted Parsnips with Sweet Potatoes and Apples

Honey-Roasted Parsnips with Sweet Potatoes and Apples
 

This sweet, slightly tangy and delicious dish is perfect as an entree' for "Meatless Monday" or anytime one wants to have a wholesome meatless dish. While many people are familiar with the wonderful tastes and many health and anti-cancer benefits of the sweet potatoes and apples in this recipe, parsnips may be a new item for some people. Parsnips are a root food similar to carrots. Sweet and succulent, they are an excellent are an excellent source of vitamin C, pantothenic acid and other anti-oxidants as well as fiber and copper. Parsnips are also a very good source of manganese, niacin, thiamine, magnesium, and potassium and a good source of riboflavin, folic acid, and vitamins B6 and E.

Ingredients:

Extra virgin light olive oil for coating casserole disnh
1 1/2 cups parsnips, peeled and cut into bite-size chunks
1 large sweet potato, peeled and cut into bite-size chunks
2 firm Gala or Fuji apples, peeled, cored and cut into bite-size chunks
1 Tbsp. extra virgin light olive oil
1 Tbsp. honey
2 Tbsp. balsamic vinegar, or to taste
Sea salt and freshly ground black pepper, to taste

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:
1. Preheat oven to 375 degrees. Coat a casserole dish with olive oil aside.

2. In a large mixing bowl, place the parsnips, sweet potatoes and apples and set aside.

3. In a pan, mix together the olive oil and honey. Warm on the oven over low heat until the mixture has thinned a bit. Mix in balsamic vinegar. Pour onto vegetables and apples. Toss to coat well. Transfer to casserole dish, cover and bake until tender, about 1 hour.

Makes 6 servings.

Per serving: 112 calories, 2 g. total fat (<1 g. saturated fat), 23 g. carbohydrates, 1 g. protein, 4 g. dietary fiber, 208 mg. sodium.

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