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| A TASTE OF NORTH DAKOTA<br />
Ingredients<br />
Canola oil spray<br />
1 ½ cups parsnips, peeled and cut into bite-size<br />
chunks<br />
1 large sweet potato, peeled and cut into bite-<br />
size chunks<br />
2 firm Gala or Fuji apples, peeled, cored and cut<br />
into bite-size chunks<br />
1 tablespoon canola oil<br />
1 tablespoon honey<br />
1 tablespoon balsamic vinegar<br />
Honey-Roasted PaRsniPs<br />
Recipes courtesy of Produce for Better Health Foundation (PBH),<br />
brought to you by Healthy North Dakota. Photos by Karen Ehrens.<br />
september is<br />
Fruits & Veggies –<br />
More Matters ® Month!<br />
Instructions<br />
Preheat oven to 375° F. Coat a casserole dish<br />
with canola oil spray and set aside.<br />
Place the parsnips, sweet potatoes, and apples<br />
in a large mixing bowl and set aside.<br />
In a microwave-proof bowl, mix together the<br />
canola oil and honey. Warm in a microwave for<br />
10 seconds.<br />
Mix in balsamic vinegar into oil and honey<br />
mixture. Pour onto vegetables and apples. Toss<br />
to coat well. Transfer to casserole dish, cover and<br />
bake until tender, about 1 hour.<br />
Enjoy the delicious flavor of the fall vegetable<br />
and fruit harvest with these seasonal recipes<br />
from Healthy North Dakota.<br />
For more great recipes visit the “Extra Content” section at<br />
www.thecitymag.com<br />
12 thecitymag.com
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