They’re packed with nutrients, and with over 7-grams of both insoluble and soluble fibers per serving, you cannot say no to this root vegetable!
1 tablespoon brown rice syrup
1 tablespoon Dijon mustard
1 Japanese sweet potato
1 tablespoon coconut oil
Salt and pepper to season
Olive oil to dress the dish
Fresh sage as garnish (optional)
Preheat oven to 375 degrees F.
Wash and scrub the parsnips and sweet potato; dice both and place in mixing bowl. Add the brown rice syrup, mustard, coconut oil, sea salt and pepper to the mixing bowl and evenly coat the parsnips and sweet potato.
Spread the parsnips and sweet potato evenly across a baking tray.
Bake at 375 degrees F for approximately 30 minutes, or until cooked. Dress with fresh olive oil and sage.
You can substitute the brown rice sugar with maple syrup.
Serving size: 1/4 bowl
Total servings: 4
Total fat: 7.4g
Saturated fat: 3.1g
Total carbohydrate: 21.8g
Dietary fiber: 3.5g
Recipe prepared by Stella Metsovas B.S. for http://www.completenutrition.com/foodie-fix