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Roasted Parsnip and Red Onion

Yield 6 servings (serving size: about 1 cup)
Parsnips are at their peak in the fall and winter, but if you make this dish during another season, parboil them for four min-utes before roasting. This helps speed the cooking time and makes them less woody.

Ingredients

  • 6 1/2 cups (1-inch-thick) slices peeled parsnip (about 1 1/2 pounds)
  • 1 1/2 cups (1-inch-thick) slices red onion
  • 1 tablespoon olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1/8 teaspoon coarsely ground black pepper
  • Cooking spray

Nutrition Information

  • calories 148
  • caloriesfromfat 17 %
  • fat 2.8 g
  • satfat 0.4 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 2.5 g
  • carbohydrate 29.9 g
  • fiber 7.8 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 216 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 5 ingredients in a bowl, tossing gently to coat. Spoon onto a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes or until tender, stirring occasionally.