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Mashed Roasted Root Vegetables with Herbs RecipeMashed Roasted Root Vegetables with Herbs

Source: MyFoodDiary.com

Mashed Roasted Root Vegetables Recipe

Trade your mashed white potatoes for a more creative side dish that is full of nutrient-rich root vegetables. This recipe uses parsnips and white sweet potatoes that have been roasted to bring out the deep caramelized flavors. A little heart-healthy olive oil cuts saturated fat, and fresh herbs reduce the need for excess salt.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
122
Calories
% Daily Value*
5%
Total Fat 3.5g
2%Saturated Fat 0.5g
Trans Fat 0g
0%
Cholesterol 0mg
4%
Sodium 88mg
7%
Total Carbohydrate 22g
15%
Dietary Fiber 4.1g
Sugars 3.7g
Protein 1.4g
Vitamin C 29%Vitamin A 0%
Iron 3%Calcium 3%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 20 minutes

Baking time: 40 minutes

Ingredients

  • 1 ½ cups peeled and chopped parsnip
  • 1 cup peeled and chopped white sweet potato
  • ¾ cup chopped white onion
  • 3 cloves garlic, peeled
  • 1 tbsp olive oil
  • ½ tsp fresh thyme leaves
  • ¼ cup unsalted vegetable or chicken stock, warmed
  • ½ tsp fresh chopped parsley
  • 1/8 tsp fine ground sea salt
  • 1/8 tsp ground black pepper

Directions

  1. Preheat the oven to 400 degrees F.
  2. Spread the parsnip, sweet potato, onion and garlic on a baking sheet. Drizzle with ½ tablespoon of the olive oil and the thyme. Stir well to coat the vegetables in oil. Spread in a single layer. Bake for 40 minutes. Remove the pan from the oven, and stir the vegetables 2 to 3 times during baking.
  3. Transfer the vegetables to a bowl. Pour in the remaining ½ tablespoon of olive oil and the stock. Use an immersion blender to puree the vegetables until no large chunks remain.
  4. Stir in the parsley, salt and pepper, and serve.
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