Sweet Potatoes and Parsnips
Light & Tasty
Allspice, garlic and sweet onion season roasted sweet potatoes and
parsnips in this hearty harvesttime dish.
SERVINGS: 10
CATEGORY: Low Sodium
METHOD: Microwave
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
4 medium sweet potatoes (about 2 pounds), peeled
4 medium parsnips (about 2 pounds), peeled
1 large sweet onion, cut into wedges
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions:
Cut sweet potatoes in half lengthwise. Cut each half lengthwise into
four pieces, then into 3-in. slices. Cut parsnips into quarters, then
into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt.
microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2
minutes; stir. Cover and cook 30 seconds longer or until vegetables are
crisp tender. Add remaining ingredients; toss to coat. Transfer to two
15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake,
uncovered, at 425° for 20-25 minutes or until vegetables are tender,
stirring occasionally. Yield: 10 servings.
Nutrition Facts
One serving: (3/4 cup) Calories: 169 Fat: 6 g Saturated Fat: 1 g
Cholesterol: 0 mg Sodium: 130 mg Carbohydrate: 29 g Fiber: 5 g Protein:
2 g Diabetic Exchange: 2 starch, 1 fat.
Recipe source: TNT Recipes yahoo group, submitted by Beth Layman
PEG'S NOTE: I found that I had to microwave the veggies about 6-8 minutes before they were crisp tender
Light & Tasty
Allspice, garlic and sweet onion season roasted sweet potatoes and
parsnips in this hearty harvesttime dish.
SERVINGS: 10
CATEGORY: Low Sodium
METHOD: Microwave
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
4 medium sweet potatoes (about 2 pounds), peeled
4 medium parsnips (about 2 pounds), peeled
1 large sweet onion, cut into wedges
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions:
Cut sweet potatoes in half lengthwise. Cut each half lengthwise into
four pieces, then into 3-in. slices. Cut parsnips into quarters, then
into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt.
microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2
minutes; stir. Cover and cook 30 seconds longer or until vegetables are
crisp tender. Add remaining ingredients; toss to coat. Transfer to two
15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake,
uncovered, at 425° for 20-25 minutes or until vegetables are tender,
stirring occasionally. Yield: 10 servings.
Nutrition Facts
One serving: (3/4 cup) Calories: 169 Fat: 6 g Saturated Fat: 1 g
Cholesterol: 0 mg Sodium: 130 mg Carbohydrate: 29 g Fiber: 5 g Protein:
2 g Diabetic Exchange: 2 starch, 1 fat.
Recipe source: TNT Recipes yahoo group, submitted by Beth Layman
PEG'S NOTE: I found that I had to microwave the veggies about 6-8 minutes before they were crisp tender