Roasted Parsnip and Red Onion

Name: Roasted Parsnip and Red Onion
Yield: 6 servings (serving size: about 1 cup)
Ingredients: 6 ½ cups (1-inch-thick) slices peeled parsnip (about 1 1/2 pounds); 1 ½ cups (1-inch-thick) slices red onion; 1 tablespoon olive oil; 2 tablespoons low-sodium soy sauce; ⅛ teaspoon coarsely ground black pepper; Cooking spray

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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.

Recipe by Cooking Light March 2005

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Yield:

6 servings (serving size: about 1 cup)

Nutrition Info

Ingredients

6 ½ cups (1-inch-thick) slices peeled parsnip (about 1 1/2 pounds)
1 ½ cups (1-inch-thick) slices red onion
1 tablespoon olive oil
2 tablespoons low-sodium soy sauce
⅛ teaspoon coarsely ground black pepper
Cooking spray

Directions

Step 1
Preheat oven to 425°.

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Step 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.

Nutrition Facts

Per Serving:

148 calories; calories from fat 17%; fat 2.8g; saturated fat 0.4g; mono fat 2g; poly fat 0.3g; protein 2.5g; carbohydrates 29.9g; fiber 7.8g; iron 1.1mg; sodium 216mg; calcium 61mg.

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Roasted Parsnip and Red Onion

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Roasted Parsnip and Red Onion

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Roasted Parsnip and Red Onion