No need to be intimidated by parsnips. They can be treated -- and eaten -- just like their root vegetable cousins, carrots. Simply wash, peel and cook. Oven-roasting is a surefire way to bring out the natural sweetness of parsnips, which are a good source of fiber, folate and vitamin C. Combine parsnips with two winter favorites -- butternut squash and maple syrup -- for a flavor-filled, satisfying side dish. The squash is rich in beta-carotene, a powerful disease-fighting phytonutrient.
Makes about 6 servings (2/3 cup each)
Ingredients
1 pound parsnips
1 medium butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
1/4 teaspoon each salt and pepper
2 tablespoons real maple syrup
Additional salt and pepper (optional for serving)
Directions
1. Heat oven to 425 F. Coat a large, rimmed sheet pan (roughly 18 inches by 13 inches) with vegetable spray.
2. Wash, peel and cut parsnips into bite-sized chunks about 1/2 inch in size.
3. Wash, halve and peel butternut squash. Scoop out seeds. Cut squash into bite-sized chunks about 1/2 inch in size.
4. Toss both vegetables in a large bowl with olive oil, salt and pepper. Spread in the pan and arrange in a single layer.
5. Roast for 25 to 30 minutes, stirring several times, or until tender (not mushy and falling apart) when pierced with a fork. Remove pan and place on wire rack.
6. Drizzle maple syrup over vegetables and toss lightly to coat. Sprinkle with additional salt and pepper to taste. Serve immediately.
Nutrition information per serving:
150 calories
2 g protein
27 g carbohydrates
5 g fat (0.5 g saturated)
0 mg cholesterol
205 mg sodium
583 mg potassium
73 mg calcium
1.2 mg iron
9540 IU vitamin A
30 mg vitamin C
5 g fiber
