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Candied Parsnips & Sweet Potatoes with Greens

Serves 6 | Prep Time 30 minutes | Cook Time 1 hour

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Candied Parsnips & Sweet Potatoes with Greens

Ingredients

3 medium parsnips, sliced into 2" chunks

2 medium organic sweet potatoes, sliced into 2" chunks

2 tsp Eden Extra Virgin Olive Oil

2 tsp Eden Shoyu Soy Sauce

2 Tbsp balsamic vinegar

3 Tbsp Eden Organic Barley Malt Syrup

Grated zest from one lemon

1 small bunch greens, (watercress, mustard, kale, Italian broccoli, dandelion, etc.)

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Directions

Preheat oven to 350°. In a large bowl, combine parsnips and sweet potatoes with oil, soy sauce, vinegar, malt and lemon zest. Mix well to coat the vegetables. Transfer the vegetables to a shallow baking dish, taking care not to overlap the vegetables (this will cause uneven baking). Cover and bake for 35 minutes. Remove the cover and bake for another 15 to 20 minutes, until tender and the edges are browned. Meanwhile, bring a medium pot of water to a boil and cook the greens until crisp but bright green, about 2 to 3 minutes. Drain well and cut into bite-size pieces. To serve, arrange greens on a platter and mound roasted vegetables on top. Serve with lemon wedges, if desired.

Nutritional Information

Per serving: 126 calories, 2g fat (13% calories from fat), 2g protein, 26g carbohydrate, 4g fiber, 0mg cholesterol, 122mg sodium

Related Recipes

American, Good/High Fiber, Japanese Food, Low Fat, Low Sodium, Macrobiotic, Oils, Side Dish, Sweeteners, Vegan



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