I was overjoyed to see parsnips in this week’s Bountiful Basket. I have only used parsnips twice in my life, both times for the same dish (Leek and Root Vegetable Gratin). I have developed quite a fondness for roasted vegetables, so I decided to roast them up with a few of the yams from this week’s basket. The dish turned out simple and flavorful, a perfect fall side dish.
Herb Roasted Parsnips & Sweet Potatoes
-2-3 parsnips (I used 1 large and 1 small)
-4 small yams or sweet potatoes (or 2 large)
-2 T. olive oil
-1 t. sea salt
-2 T. fresh herbs (use whatever you have on hand, I used rosemary and thyme
1. Preheat oven to 450 degrees. Wash and peel parsnips and yams. If you have a large parsnip you will need to remove the core (cut the parsnip into fourths and remove core similar to how you would core an apple).
2. Dice the parsnips and yams into small chunks (about 1/2″)
3. Toss vegetables with olive oil and herbs on a baking sheet. Roast for 25-30 minutes, tossing halfway through. Serve and enjoy!