SERVINGS: 10
CATEGORY: Low Sodium
METHOD: Microwave
TIME: Prep: 15 min. Bake: 20 min.4 medium sweet potatoes (about 2 pounds), peeled
4 medium parsnips (about 2 pounds), peeled
1 large sweet onion, cut into wedges
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon garlic powder
1/4 teaspoon pepper
| | Cut sweet potatoes in half lengthwise. Cut each half lengthwise into
four pieces, then into 3-in. slices. Cut parsnips into quarters, then
into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt.
microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally. Yield: 10 servings. Nutrition Facts
One serving: (3/4 cup) Calories: 169 Fat: 6 g Saturated Fat: 1 g
Cholesterol: 0 mg Sodium: 130 mg Carbohydrate: 29 g Fiber: 5 g Protein: 2 g Diabetic Exchange: 2 starch, 1 fat.
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