4 from 2 votes
Maple-Roasted Sweet Potatoes and Parsnips
Sweet potatoes and parsnips roasted with a maple and Dijon glaze with caramelized leeks.
Servings:
6
people
Calories:
310 kcal
Course:
Main Course
Ingredients
- 3 medium sweet potato peeled and thinly sliced into rounds
- 3-4 parsnip peeled and thinly sliced
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 leek finely diced
- 2 cloves garlic minced
- 1/3 cup maple syrup
- 2 Tablespoons Dijon mustard like Maille
- 2 Tablespoons parsley fresh
Instructions
- Preheat oven to 400º F. Place sliced sweet potatoes and parsnips in a medium bowl. Add 2 tablespoons of olive oil, salt and pepper and toss to evenly coat. Arrange the slices alternating between sweet potatoes and parsnips in the bottom of a small baking dish.
- In a medium skillet, heat remaining olive oil over medium heat. Saute leeks and garlic for 5 minutes. Pour in maple syrup and stir in the Dijon. Continue cooking for 2 additional minutes until syrup starts to simmer. Pour syrup and leeks over the sweet potatoes and parsnips evenly. Place in the oven for 30-40 minutes until cooked through. Remove from oven and allow to stand 5 minutes. Garnish with parsley and serve warm.
Cup of Yum
Nutrition Information
Calories
310kcal
(16%)
Carbohydrates
54g
(18%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
327mg
(14%)
Potassium
801mg
(17%)
Fiber
8g
(32%)
Sugar
20g
(40%)
Vitamin A
16390IU
(328%)
Vitamin C
21.9mg
(24%)
Calcium
101mg
(10%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 310
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 327mg | 14% |
| Potassium | 801mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 20g | 40% |
| Vitamin A | 16390IU | 328% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 101mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.