Recipe by Sarah Faygie Berkowitz

Roasted Sweet Potatoes and Parsnip with Garlic Rosemary Glaze

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Roasted Sweet Potatoes and Parsnip with Garlic Rosemary Glaze
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegetarian - Vegan - Paleo - Pescatarian - Gluten Free - Low Fat

Ingredients

Main ingredients

  • 4 sweet potatoes, peeled and cut into 1-inch chunks

  • 8 large parsnips, peeled and cut into 1-inch chunks

  • 1/4 cup Bartenura Olive Oil

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 teaspoon dried rosemary leaves, crushed

  • 1/4 cup maple syrup, Gefen Honey or brown sugar

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Directions

Roast the Veggies

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Place sweet potato and parsnip in large bowl. Mix oil, sweetener, garlic and spices. Pour over veggies and toss to coat.

3.

Line a cookie sheet with parchment paper. Spread out chunks in single layer and bake for 45 minutes to one hour or until soft.

Credits

Photography: Hudi Greenberger. Food Styling: Renee Muller.

Recipe tags

carrots gluten free kosher for passover parsnip Pesach roasted vegetables root vegetables sweet
Roasted Sweet Potatoes and Parsnip with Garlic Rosemary Glaze

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