Maple-Roasted Parsnips
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Maple-Roasted Parsnips November, 2004 Serves 8 / Parsnips have a light, sweet flavor and crunchy texture that add interest and variety to any menu. This dish is a healthy alternative to traditional candied yams. 2 pounds parsnips, peeled and sliced into 1/4-inch-thick rounds 3 tablespoons melted ghee or canola oil, divided 2 tablespoons pure maple syrup 1/4 teaspoon sea salt 1/2 yellow onion, thinly sliced (about 3/4 cup) 1/4 cup finely chopped fresh parsley Freshly ground black pepper Ground cinnamon, to taste 1. Preheat oven to 375° Toss parsnips, 2 tablespoons melted ghee or oil, maple syrup, and salt in a 9x13-inch baking dish. Bake uncovered for 30–40 minutes or until parsnips are tender. 2. Heat remaining 1 tablespoon ghee or oil in a skillet. Add onion and sauté on low until very soft, about 15 minutes. Remove parsnips from oven; top with onions and sprinkle with parsley, pepper, and cinnamon, to taste. PER SERVING: 145 cal, 31% fat cal, 5g fat, 3g sat fat, 12mg chol, 2g protein, 25g carb, 5g fiber, 79mg |
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