Agave Roasted Parsnips

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

Total Time Prep: 20 min. Bake: 20 min.

Yield 6 servings

Test Kitchen Approved

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

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

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.

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

Recipe Creator