Agave Roasted Parsnips
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.
Deliciously sweet and aromatic, this side dish of roasted parsnips nicely spices up any traditional meal.—Kathleen Thorson, Menomonee Falls, Wisconsin
Ingredients
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6 medium parsnips, peeled and sliced (about 2-1/2 pounds)
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2 medium carrots, sliced
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1 medium leek (white portion only), sliced
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3 garlic cloves, sliced
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2 tablespoons butter, melted
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2 tablespoons agave nectar or honey
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1/8 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
Directions
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1.
Preheat oven to 425°. Divide parsnips, carrots, leek and garlic between two 15x10x1-in. baking pans coated with cooking spray. Mix remaining ingredients; drizzle over vegetables. Toss to coat.
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2.
Roast 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts
3/4 cup: 187 calories, 4g fat (3g saturated fat), 10mg cholesterol, 60mg sodium, 37g carbohydrate (15g sugars, 7g fiber), 3g protein.
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