Agave Roasted Parsnips Recipe

Agave Roasted Parsnips Recipe photo by Taste of Home

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Deliciously sweet and aromatic, this side dish nicely spices up any traditional meal. —Kathleen Thorson, Menomonee Falls, Wisconsin

This recipe is:

Healthy

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Agave Roasted Parsnips Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

6 medium parsnips, peeled and sliced
2 medium carrots, sliced
1 medium leek (white portion only), sliced
3 garlic cloves, sliced
2 tablespoons butter, melted
2 tablespoons agave nectar or honey
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

Divide the parsnips, carrots, leek and garlic between two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Combine the remaining ingredients; drizzle over vegetables and toss to coat.
Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 187 calories, 4 g fat (3 g saturated fat), 10 mg cholesterol, 60 mg sodium, 37 g carbohydrate, 7 g fiber, 3 g protein.

Originally published as Agave Roasted Parsnips in Healthy Cooking October/November 2011, p47

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.