Roasted Sweets ‘n Parsnips
Sweet potatoes and parsnips pair beautifully together to create this simple side dish. Roasting brings out such amazing natural sweetness in this root vegetable duo that you’ll think you’re eating candy!
Ingredients
- 2 medium sweet potatoes peeled and cut into chunks
- 1 pound parsnips peeled and cut into chunks
- Olive oil spray
- 1 tablespoon olive oil
- Salt as desired
Instructions
- Preheat oven to 425 degrees F. Lightly coat a baking sheet with olive oil spray.
- Place sweet potatoes and parsnips on baking sheet; toss with olive oil. Sprinkle with salt, as desired.
- Roast for about 25 minutes or until sweet potatoes and parsnips are tender and caramelized. Turn occasionally with a spatula to prevent sticking.
Notes
Make ahead and Storage Tips: this dish is best served immediately, but also may also be prepared up to 2 days ahead. Reheat at 325 degrees F for about 10 minutes or until hot. May be frozen for up to 4 months.
Roasting vegetables (especially root veggies) is so easy to do and is a great way to get the most stubborn non veggie eaters in your house “on board.” Check out Potpourri of Roasted Veggies for bunches of delicious suggestions.
