It’s been a crazy week here! Chelsea and I are packing our house for a big move! While we are in between places to live we have decided to do a bit of traveling. We will be heading to Europe in just a few weeks! We’ll be gone for 2 months and plan to see 23 cities in 14 countries. We are still working out all the details while packing like crazy, so needless to say we didn’t have as much time for our new recipe night this week as we are used to. We made this simple side dish that is sure to impress. It’s quick to put together, to let you spend more time on your main course (or packing). Roasting parsnips really brings out their sweetness, so if you have ever written them off without trying them roasted, give them another chance.
1 large sweet potato
1 large parsnip
1 tsp Rosemary
2 tsp garlic powder
Pinch of sea salt
Peel sweet potato and parsnip. Cut into chunks, as even thickness as you can manage. In a bowl toss with enough olive oil to just coat the pieces. Add spices to taste.
Spread onto a baking sheet lined with parchment or aluminum foil. Bake at 350°F for 15-20 minutes or until tender and slightly browned. Cooking time will depend on how thick you have cut the potato and parsnips.
Once cooked you can serve them either as is or present them on a skewer. Enjoy!