Name: Agave Roasted Parsnips
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 medium parsnips, peeled and sliced (about 2-1/2 pounds); 2 medium carrots, sliced; 1 medium leek (white portion only), sliced; 3 garlic cloves, sliced; 2 tablespoons butter, melted; 2 tablespoons agave nectar or honey; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg

Deliciously sweet and aromatic, this side dish of roasted parsnips nicely spices up any traditional meal.—Kathleen Thorson, Menomonee Falls, Wisconsin

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Agave Roasted Parsnips

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Yield:6 servings

Prep:20 min

Cook:20 min

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Ingredients

6 medium parsnips, peeled and sliced (about 2-1/2 pounds)
2 medium carrots, sliced
1 medium leek (white portion only), sliced
3 garlic cloves, sliced
2 tablespoons butter, melted
2 tablespoons agave nectar or honey
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

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Directions

Preheat oven to 425°. Divide parsnips, carrots, leek and garlic between two 15x10x1-in. baking pans coated with cooking spray. Mix remaining ingredients; drizzle over vegetables. Toss to coat.

Roast 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts

3/4 cup: 187 calories, 4g fat (3g saturated fat), 10mg cholesterol, 60mg sodium, 37g carbohydrate (15g sugars, 7g fiber), 3g protein.

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