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 Cooking Light

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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


  • 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


  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.
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