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Diabetes Forecast

The Healthy Living Magazine

Roasted Parsnips With Sweet Onion and Rosemary

Per Serving

Roasted Parsnips With Sweet Onion and Rosemary

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

  1. 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.
  2. Roast the vegetables for 35 to 45 minutes, until tender and lightly browned.
 
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