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

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 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 olive oil and add 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.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.