Best Balsamic Roasted Parsnips And Sweet Potatoes Recipes

ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE

Roasted Root Vegetables with Balsamic Glaze image

A delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion coated in a balsamic-maple glaze. It's healthy, vegan, gluten free and you can make it ahead. A perfect side dish for weeknights and entertaining in fall and winter months!

Provided by Kim Peterson

Time 1h

Number Of Ingredients 12

Ingredients

1 pound sweet potatoes (, cut into 1 ¼-inch cubes)
¾ pound carrots (, cut into 1 ¼-inch pieces)
¾ pound parsnips (, cut into 1 ¼-inch pieces)
1 acorn squash (, seeded, cut into 1 ¼-inch pieces)
1 large red onion (, peeled, with root end left intact cut into ½-inch wedges)
¼ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves (or rosemary)
Salt and pepper
Nonstick cooking spray
Carrot Top Cashew Pesto ((optional))

Steps:

Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray.
Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and black pepper. Toss to coat.
Spread vegetables on prepared pan(s) in a single layer. Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring every 15 minutes while baking.
Can be made 3 hours ahead. Transfer to clean baking sheet and let stand at room temperature. Rewarm at 375°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto as desired.

Nutrition Facts : ServingSize 1 serving, Calories 204 kcal, Carbohydrate 35 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 69 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 6 g

HONEY-ROASTED PARSNIPS WITH SWEET POTATOES AND APPLES

Honey-roasted Parsnips With Sweet Potatoes and Apples image

Make and share this Honey-roasted Parsnips With Sweet Potatoes and Apples recipe from Food.com.

Provided by Dancer

Categories Yam/Sweet Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

canola oil cooking spray
1 1/2 cups peeled 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 tablespoon canola oil
1 tablespoon honey
2 tablespoons reduced sodium soy sauce ("lite")
salt & freshly ground black pepper

Steps:

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.

Nutrition Facts : Calories 109.2, Fat 2.5, SaturatedFat 0.2, Sodium 193.8, Carbohydrate 22.1, Fiber 3.8, Sugar 11.8, Protein 1.2

ROASTED PARSNIPS & SWEET POTATOES

Roasted Parsnips & Sweet Potatoes image

Simple, yummy and healthy! Experiment with additional seasonings... add more oil if you must but remember that'll up the calorie count too.

Provided by Good Vibe Goddess

Categories Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb parsnip, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and sliced into 1/2-inch slices
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

Preheat oven to 450*.
Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper.
Shake until well coated.
Spread in a single layer on a cookie sheet.
Roast until golden, turning once, about 25 minutes.

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Slow-Cooker Balsamic Root Vegetables image

Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h25m

Yield 8

Number Of Ingredients 11

Ingredients

1 lb parsnips, peeled, cut into 1 1/2-inch pieces
1 lb carrots, cut into 1 1/2-inch pieces
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 1/2 lb sweet potatoes, peeled, cut into 1 1/2-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon packed light brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh Italian (flat-leaf) parsley

Steps:

Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg