Roasted Sweet Potatoes and Parsnips with Chili Powder
Roasted Sweet Potatoes and Parsnips with Chili Powder
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    After the duck has cooked for about an hour, you'll have enough fat to prepare these vegetables. If using previously reserved duck fat, melt and cool it first.

    Ingredients

    • 1 pound sweet potatoes, cut into wedges
    • 1 pound parsnips, cut into 2-inch lengths (do not peel)
    • 1/4 cup strained reserved duck fat, from Roast Duck, cooled
    • 1 1/2 teaspoons coarse salt
    • 1 1/2 teaspoons ancho chili powder
    • 1 teaspoon ground cinnamon
    • 1 navel orange, preferably organic, cut into 1 1/2-inch wedges (do not peel)
    • 3 sprigs thyme
    • 1 tablespoon unsulfured molasses

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 224 % Daily Value *
    • Total Fat: 0 g 0.7%
    • Saturated Fat: 0 g 0.43%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 796 mg 33.19%
    • Calcium: 138 mg 13.75%
    • Potassium: 945 mg 27.01%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 11.68%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 54 g %
    • Dietary Fiber: 12 g 48.19%
    • Sugar: 14 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 325.52%
    • Vitamin C 95.88%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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