Honey-Roasted Parsnips

By Fruits & Veggies - More Matters
This great recipe is perfect for fall when all the ingredients are in season!

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  • Prep Time: 1 hour 15 minutes

Main Dishes

Serves: 6
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Yellow/Orange, White, Green


Canola oil spray
1 1/2 cups parsnips, peeled and cut into bite-size chunks
1 large sweet potato, peeled and cut into bite-size chunks
2 firm Gala or Fuji apples, peeled, cored and cut into bite-size chunks
1 tablespoon canola oil
1 tablespoon honey
1 tablespoon balsamic vinegar   


Preheat oven to 375° F. 

Coat a casserole dish with canola oil spray and set aside.

In a large mixing bowl, place the parsnips, sweet potatoes and apples and set aside.

In a microwave-proof bowl, mix together the canola oil and honey.

Place in a microwave and warm for 10 seconds.

Mix in balsamic vinegar.

Pour onto vegetables and apples.

Toss to coat well.

Transfer to casserole dish, cover and bake until tender, about 1 hour.

Each serving provides: An excellent source of Vitamin A, and a good source of Vitamin C and fiber.


Nutritional Information

  • Calories:    110
  • Carbohydrates:    22g
  • Total Fat:    2.5g
  • Cholesterol:    0mg
  • Saturated Fat:   0.2g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    20%
  • Sodium:    20 mg
  • Protein:    1g
  • Recipe Credit
  • Recipe courtesy of the American Institute for Cancer Research (AICR). This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



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