How familiar are you with Parsnips!? If the answer is not so much, then I am here to tell you that you are sadly missing out! This root vegetable is closely related to the Carrot and can be used in a similar manner. This sweet delight is fabulous mashed, fried or roasted. In fact, my Balsamic Parsnips back up my delicious claims quite nicely, and each of the 2/3 cups are only 106 calories, 20.7g carbs, 5.7g fiber, 15g net carbs, 3g protein and 2g fat. How do you Parsnip!? ;)
Ingredient for Eight 2/3 cup servings~
1 pound Parsnips
1/2 pound Carrots
1 pound Brussels Sprouts
1 medium Purple Onion
1 Tablespoon Olive Oil
2 Tablespoons Balsamic Vinegar
Dash Lite Salt
Dash Pepper
Trim, peel and dice the Parsnips, Carrots, Brussels Sprouts and Onion and add to large mixing bowl. Drizzle with Oil and Vinegar and toss to coat, spread on Pam sprayed baking pan in a single layer. Make sure to not over crowd vegetables to ensure roasting vs steaming. Season with Salt and Pepper, bake at 425 for 50 minutes, stirring half way thru. Add additional seasoning as desired. Enjoy :)
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