Sweet Potato & Parsnip Hash

Sweet potatoes are a traditional thanksgiving veggie. While sweet potato casserole, loaded with brown suar and marshmallow, is the traditional holiday side, we’re sharing a better-for-you option. Our holiday hash is loaded with sweet & savory flavors, packed with veggies, and oh so tasty! Plant-based, gluten-free, and high in fiber, it’s the perfect side for everyone at your Thanksgiving table.

Ingredients

1 medium sweet potato, peeled, small dice

2 cups parsnips (3-4), peeled, small dice

2 cups carrots (3-4), peeled, small dice

1 ounce chopped pecans

1 1/2 cups purple kale, chopped

1 shallot, small dice

2 tablespoons maple syrup

1 teaspoon salt

2 tablespoons chopped thyme

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1 tablespoon olive oil

Instructions

Place a large saute pan on a stovetop burner and set heat to medium high. Add olive oil. and allow 2-3 minutes for heating.

Add sweet potatoes, parsnips, and carrots. Cook for 15-20 minutes constantly stirring until vegetable become mostly soft. Turn heat down to medium. Add shallots and pecans. Cook until shallots become translucent. Add kale and cook for another 5 minutes. Add maple syrup, salt, thyme, vinegar and lemon juice. Cook for another 5 minutes. Enjoy!

Garnish with kale leaves and thyme springs for a festive look.

Nutrition facts:
servings: 5 serving size: 4 ounces

calories: 182, fat: 7g (saturated fat: 1g), sodium: 280mg, protein: 3g, carbohydrates: 29g, sugar: 12g, fiber: 5g