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Sweet Potatoes and Parsnips

 Sweet Potatoes and Parsnips
Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
10 ServingsPrep: 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.
Nutritional Facts: One serving (3/4 cup) equals 169 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 130 mg sodium, 29 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.