THE FALL TABLE: GLAZED PARSNIP AND SWEET POTATO


PARSNIPS

 

 

 

 

 

 

 

 

 

Parsnips Nutrition

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!

 

INGREDIENTS

2 parsnips
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)

DIRECTIONS

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.

TIPS

You can substitute the brown rice sugar with maple syrup.

NUTRITIONAL INFO

Serving size: 1/4 bowl
Total servings: 4
Calories: 154
Total fat: 7.4g
Saturated fat: 3.1g
Cholesterol: 0mg
Total carbohydrate: 21.8g
Dietary fiber: 3.5g
Sugars: 12.5g
Protein: 1.5g

NUTRITIONAL PERCENTAGES

Fat 19%
Carbohydrate 56%
Protein 3%

Recipe prepared by Stella Metsovas B.S. for  http://www.completenutrition.com/foodie-fix