Parsnips And Sweet Potatoes Roasted

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


" This is a lovely combination of vegetables. Be generous with the garlic powder and Cajun spice. Do not over cook the parsnips when you are par boiling them.. Try to find a sweet potato that is about 2-3 inches across."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (211.3 g)
  • Calories 49.4
  • Total Fat - 1.7 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0.5 mg
  • Sodium - 55.6 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1.8 g
  • Sugars - 3.2 g
  • Protein - 1.6 g
  • Calcium - 40 mg
  • Iron - 0.8 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.1 mg

Step 1

Bring a pot of water to a boil, add prepared parsnips and boil for only 4 minutes, drain and run cold water over them

Step 2

On a cookie sheet lightly oiled place the raw sweet potato slices and par boiled parsnips in a single layer

Step 3

Lightly spray the veggies with oil, season well with salt and pepper, sprinkle on garlic powder and cajun spice

Step 4

Place in pre-heated 350 oven for 20 minutes, remove, sprinkle on the soy sauce, return to oven for a further 10 minutes or until tender

Tips & Variations


No special items needed.

Related

bigboyjames

Very good recipe for parsnips and sweet potatoes, doubled up on everything also added cayenne, I'll be making this again. Thanks Bergy

review by:
(12 Dec 2013)

meri-rn

I love roasted Fall vegetables, this was so good! I coated the veggies in a little olive oil instead of cooking spray and also added a few whole cloves of garlic, I think the Cajun spice really makes the vegetables come to life! Everyone loved this, thanks.

review by:
(20 Oct 2012)

Derf "RIP" Forever in our Kitchen

Very tasty side ! my parsnips were a little thin and got a wee bit over done but were still delicious as were the sweet potatoes. I didn't have any cajun spice but I did have some creole spice mix which worked very well. Thanks for posting !

(19 Feb 2012)