Parsnips And Sweet Potatoes Roasted
Recipe: #7362
February 15, 2012
Categories: Side Dishes, Sweet Potato/Yam, Christmas, Thanksgiving, Oven Bake, Vegetarian, Vegetarian Dinner, more
" 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."
Ingredients
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 by Step Method
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
No special items needed.