I have not tried this recipe yet since I just saw it last night when the show debuted. For myself, I would prepare it without the salt, maple syrup, orange juice (a bit high in natural sugar and not helpful for weight loss), and olive oil.
The maple syrup would trigger my sugar addiction, and I would replace this with Splenda (I have read that there are differing opinions regarding Splenda, however I have not had any issues with it). Another option would be a brown sugar replacement. I would use maple extract to obtain the maple flavor, and add 1/4 cup of water or no salt added (NSA) chicken broth. I would possibly add more spice.
Once I make this recipe, I will edit this post to give you the exact amounts that I used in my altered version. If you are not sensitive to sugar and are already at your goal weight though, I think this dish looks fabulous as it is written.
From Discovery Health’s “A Lyon in the Kitchen”, hosted by Nathan Lyon.
Ingredients
3 small sweet potatoes (about 1 pound), peeled, scrubbed and cut into wedges
1 pound baby carrots, washed and tips/greens discarded
5 small parsnips, peeled and cut into 1-inch pieces, tips/core/greens discarded
1/4 cup extra virgin olive oil
1/4 cup real maple syrup
1 tablespoon pumpkin pie spice
Juice of one lemon
Juice of one small orange
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F and position a rack in the center of the oven.
In a large bowl, combine all of the above ingredients, in addition to a few good grinds of pepper and a teaspoon of salt, and then using your hands or a spoon, fold to evenly coat the vegetables.
Pour the contents of the bowl onto a baking sheet, lined with foil and roast, stirring occasionally, until the vegetables are browned and tender, approximately 25 to 30 minutes. Season to taste.
