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Sweet Potatoes and Parsnips

Total Time

Prep: 15 min. Bake: 20 min.

Makes

10 servings

Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.

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

  1. 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 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts

3/4 cup: 169 calories, 6g fat (1g saturated fat), 0 cholesterol, 130mg sodium, 29g carbohydrate (0 sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

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