Smokey Sweet Potato and Parsnip Wedges
Blood Sugar: LowServings: 4Preparation Time: 30minMeal Category: Dinner
Micronutrients:Vitamin AVitamin CIronFolateMagnesiumCalcium
Macronutrients per 100g
Energy
97kcal
Sugar
5g
Fat
3g
Fiber
3g
Sat fat
1g
Protein
1g
Carbs
17g
Sodium
72mg
Ingredients
- 4 large Parsnips
- 5 Sweet potatoes
- 3 tsp smoked Smoked paprika
- 1 tsp Garlic granules
- 3 tsp infused Garlic-infused olive oil
- freshly ground Black pepper
- 5 Sweet potatoes
- 3 tsp smoked Smoked paprika
- 1 tsp Garlic granules
- 3 tsp infused Garlic-infused olive oil
- freshly ground Black pepper
Preparation
1. Preheat the oven to 200°C (220°C fan) / 425°F.
2. Peel 4 large Parsnips and 5 Sweet potatoes and cut them into 1cm (½ inch) wedges.
3. Add the wedges to a bowl with 3 tsp Smoked paprika, 1 tsp Garlic granules, 3 tsp Garlic-infused olive oil, and a good grinding of Black pepper.
4. Toss and stir well, then place on a non-stick baking tray.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy on the outside, and soft in the middle.
2. Peel 4 large Parsnips and 5 Sweet potatoes and cut them into 1cm (½ inch) wedges.
3. Add the wedges to a bowl with 3 tsp Smoked paprika, 1 tsp Garlic granules, 3 tsp Garlic-infused olive oil, and a good grinding of Black pepper.
4. Toss and stir well, then place on a non-stick baking tray.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy on the outside, and soft in the middle.
Micronutrients % of RDI
Iron
18% of RDI
Magnesium
41% of RDI
Vitamin C
12% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
8% of RDI
Folate
32% of RDI
Good to know
Make sure to flip the wedges halfway through baking to ensure even cooking. You can use regular olive oil if garlic-infused is not available.
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