Roasted Parsnips With Sweet Onion and Rosemary
Per ServingRoasted Parsnips With Sweet Onion and Rosemary |
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|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 4 pieces of parsnip, 1/4 cup onions | ||
| Calories | 170 | |
| Fat | 7 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 26 | g |
| Fiber | 4 | g |
| Sugars | 12 | g |
| Cholesterol | 0 | mg |
| Sodium | 135 | mg |
| Potassium | 470 | mg |
| Protein | 2 | g |
| Phosphorus | 90 | mg |
| Choices: Starch 1, Carbohydrate 0.5, Nonstarchy Vegetable 1, Fat 1 | ||
- Makes: 4 servings
- Serving Size: 4 pieces of parsnip, 1/4 cup onions
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
Ingredients
| 1 | lb. | peeled parsnips, quartered, ends trimmed (about 4 large) |
| 1 | large | sweet onion (such as Vidalia), cut into thin wedges |
| 3 | Tbsp. | finely minced fresh rosemary |
| 2 | Tbsp. | olive oil |
| 1 | Tbsp. | pure maple syrup |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper or nonstick aluminum foil. In a large bowl, mix together all ingredients, using your hands to thoroughly coat the vegetables with the oil and maple syrup. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables for 35 to 45 minutes, until tender and lightly browned.
