Recipe: Honey-Roasted Parsnips with Sweet Potatoes and Apples

Honey-Roasted Parsnips with Sweet Potatoes and Apples
Source: The American Institute for Cancer Research
Makes 6 servings

Canola oil spray
1 1/2 cups peeled and chopped parsnips
1 large sweet potato, peeled and cut into bite-size chunks
2 crisp red apples, peeled, cored and cut into bite-size chunks
1 Tbsp. canola oil
1 Tbsp. honey
2 Tbsp. reduced-sodium ("lite") soy sauce
Salt and freshly ground black pepper, to taste

Preheat oven to 375 degrees. Spray a baking pan or casserole dish with oil spray and set aside.

In large mixing bowl, place parsnips, sweet potato and apples and set aside.

In microwave-safe bowl, mix oil and honey. Warm in microwave, about 10 seconds. Mix in soy sauce. Pour sauce onto vegetables and apples. Toss to coat well. Transfer to baking pan and cover with foil.

Bake until very tender, about 1 hour, stirring occasionally. Add salt and pepper to taste, then serve.

Per serving: 112 calories, 2 g. total fat (less than 1 g. saturated fat), 23 g. carbohydrate, 1 g. protein, 4 g. dietary fiber, 208 mg. sodium.