Roasted Butternut Squash, Sweet Potato and Parsnip with a Maple Rosemary Glaze
I am on a bit of a maple syrup kick lately. Something about the sweetness and the fall-flavor make it the perfect complement to vegetables around this time of year. Many times, when I roast sweet potato or butternut squash, I simply add cinnamon and call it a day, since these veggies already have their own sweet taste. However, for Thanksgiving this year, I wanted to create an extra special flavor profile, but I wanted to keep it simple enough that those with certain dietary restrictions could enjoy. That is how this side dish made up of gluten free, dairy free, allergen friendly, maple-y goodness came about! If you need this dish to be low FODMAP, simply swap out the butternut squash for Japanese pumpkin, spaghetti squash or another potato variety. Whether you need to avoid certain foods, you have visitors coming this holiday season who need to avoid certain foods, or you just want to try a new, delicious recipe, this one is for you!
Ingredients (yields 12 servings):
32 oz (2 lb.) cubed sweet potato
32 oz (2 lb.) cubed butternut squash (if swapping this out for a low FODMAP alternative, wash, dry and chop the alternative)
16 oz (1 lb.) cut parsnip, skinned, washed, pat dry and chopped
Nonstick cooking spray
*Tip: I like to use the precut sweet potato and butternut squash to save time, especially during the holidays. Trader Joe's sells bags in this exact measurement!
1/2 C oil (I like to use avocado oil)
1/3 C maple syrup
3 Tbsp balsamic vinegar
1/2 tsp salt
1 tsp rosemary, dried
1. Preheat oven to 425 degrees Fahrenheit.
2. Spray large casserole dish with nonstick cooking spray. Add chopped sweet potato, butternut squash (or low FODMAP alternative of choice) and parsnip.
3. In a separate bowl, mix together the glaze ingredients with a spoon. Pour glaze over veggies in casserole dish and mix with a large spoon until the glaze coats the veggies evenly.
4. Bake in oven at 425 degrees Fahrenheit for approximately 50 minutes - 1 hour, mixing occasionally (about every 15-20 minutes). Once veggies are soft, broil for an additional 5-10 minutes, until slightly browned. Enjoy!
*These go excellent with eggs the next day if you have leftovers!
*Please Note: While this dish is not made with any gluten-containing ingredients, I recommend using certified gluten free products, including spices, if you need to minimize the risk of cross contamination, such as in the case of celiac disease.
Nutritional Analysis Per Serving (1 serving = approximately 1 C cooked veggies)
Calories 234 calories, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrates 38 g, Fiber 6 g, Protein 2 g, Sodium 147 mg, Calcium 81 mg
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