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!
Wow, that is a huge parsnip! I've never cooked parsnips at home but I love roasting sweet potatoes. Now I'm inspired to try roasting a parsnip!
Kasey, let me know how you like your first parsnip.
I tried this the other day and it turned out great! Thanks for all the wonderful recipes you post. You are the best!
i am new to parsnips, and love them! can't wait to try this.
if you love to roast vegetables, def give this spice mixture a try. the recipe is for roasted sweet potatoes, but i found this spice mixture goes well with most any roasted root vegetable.
and what should you do with the leftover spice mixture? add to some thick Greek yogurt for the most amazing Ranch dressing substitute EVER. 🙂
thanks for all your posts!! 🙂
Loretta, I am so glad you have been trying my recipes!
Laura, thanks for sharing the spice combo, looks great!
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