Sparks from the Kitchen

Carrots, Parsnips and White Sweet Potato all roasty. Yum.  I don’t cook with Parsnip often, or White Sweet Potato for that matter, but the combination of them with Carrots was perfect for a fall side dish. Super easy and the only time involved is the peeling and chopping of the veggies.  Next time I make these I will add some peppers or green veggies. It needed some color and some texture difference but all around they were pretty tasty. The original recipe called for a regular sweet potato but, since I’d never had a white one and my grocery store had some I figured I’d use that instead.

Roasted Root Veggies

• 1 large carrott (1/2 lb) chopped
• 1 large parsnip (1/2 lb) chopped
• 1 white sweet potato, peeled (or leave the peel on, it’s up to you)
• 2-3 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp fresh parsley minced or 1 tsp dried parsley

Preheat the oven to 400. Chop veggies into similar sized pieces-I cut mine into 1/4 inch rounds.  Arrange the veggies on a foil lined cookie sheet. Drizzle with olive oil, season with salt and pepper and stir to combine. Roast for about 20 minutes or to desired done-ness, stirring occasionally. Sprinkle with parsley and additional salt and pepper if needed and serve warm.

Slightly adapted from this recipe from Simple Gourmet Cooking, who cites it from Ina Garten’s Barefoot Contessa: Back to Basics.

Thanks to Sarah from http://tasteofhomecooking.blogspot.com for organizing the swap!!