Directions:
- Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.73 Kcal (866 kJ) | ||
| Calories from fat | 50.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 9% | |
|---|---|---|---|
| Sodium | 178.01mg | 7% | |
| Potassium | 687.88mg | 15% | |
| Total Carbs | 37.28g | 12% | |
| Sugars | 9.82g | 39% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 3.08g | 6% | |
| Vitamin C | 18.9mg | 32% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 1.8mg | 10% | |
| Calcium | 67.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 93.7 Kcal (392 kJ) | ||
| Calories from fat | 22.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 9% | |
|---|---|---|---|
| Sodium | 80.68mg | 7% | |
| Potassium | 311.79mg | 15% | |
| Total Carbs | 16.9g | 12% | |
| Sugars | 4.45g | 39% | |
| Dietary Fiber | 3.46g | 31% | |
| Protein | 1.39g | 6% | |
| Vitamin C | 8.6mg | 32% | |
| Vitamin A | 0.4mg | 30% | |
| Iron | 0.8mg | 10% | |
| Calcium | 30.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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