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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 148
- Calories from fat: 17%
- Fat: 2.8g
- Saturated fat: 0.4g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.3g
- Protein: 2.5g
- Carbohydrate: 29.9g
- Fiber: 7.8g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 216mg
- Calcium: 61mg
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.
Roasted Parsnip and Red Onion Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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