Roasted Parsnip and Red Onion

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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

Note:

March 2005