Sometimes we might be weary to try a new vegetable. Parsnips are like cousins to carrots and can be a great side dish to our entrée. Try these roasted root veggies! They’re full of flavour, fibre, and the following nutrients:
🥕Parsnips- vitamin C, K, & folate
🍠Sweet potatoes vitamin A & B6
🎃Squash - beta carotene (converted to vitamin A) & potassium
1-2 tbsp olive oil
¼ tsp salt
½ tsp black pepper
1 tsp dried oregano, thyme or Italian seasoning
2 cups parsnips, peeled & sliced
2 cups sweet potato or butternut squash, sliced
Preheat the oven to 425°F (200°C) & line a baking sheet with parchment paper.
In a large bowl, combine olive oil and seasonings together.
Add cut vegetables and toss to coat with olive oil mixture.
Spread vegetables over baking sheet and bake for 45 mins or until tender.
Chop up leftovers to use in soups for the next day!
Nutrition Facts (per 1 cup)
181 cal / 3g protein / 28 carbohydrate including 6g fibre/ 6g healthy fats
Sadaf Shaikh, PMDip, RD
*Please be aware that these are general guidelines. Nutrition and intake vary by age, sex, height, activity, being pregnant or breastfeeding, and medical conditions. For more information or to book an nutrition counselling appointment, contact firstname.lastname@example.org or visit www.sadafshaikh.ca.
Background Photo Credit: Delicious