Roasted Sweet Potatoes and Parsnips with a Balsamic-Dijon Glaze

Sweet potato

by Cat, Nov 2013 (Photo, right, from Wikimedia Commons)

See also: Root Vegetables (About); Glazed Parsnips with Carrots or Ginger

This wonderful side dish is adapted from Burnished Chicken Legs (or Butterflied Game Hen) with Yams & Parsnips, which in turn is adapted from Fine Cooking (1). Parsnips are a misunderstood vegetable; it is fairly sweet but packs a nutritional punch. I just love the combination of flavors in this recipe – sweet and savory at the same time.

Roasted Sweet Potatoes and Parsnips with a Balsamic-Dijon Glaze

(photo, below, from Wikipedia: Parsnip, but no longer there 111313)

Ingredients & Equipment:

Parsnips

Dressing

• 2 tsp olive oil
• 2 tsp dijon mustard
• 1 tsp balsamic vinegar
• pinch Unrefined Sea Salt
• pinch freshly ground black pepper

Veggies

• 1 small yam (6 oz)
• 2 parsnips (3 oz total)
• 2 small or 1 large shallot
• 1/8 tsp Unrefined Sea Salt
• 1/8 tsp freshly ground black pepper

Equipment:

• small jar or bowl
• Pyrex baking pan

Method:

1. Preheat oven to 400°F
2. Combine dressing ingredients in small bowl or jar.
3. Prep veggies: Peel yam and parsnips then cut into 1/2 inch pieces; separate the lobes of shallot, peel and halve through the root end.
4. Place veggies in baking pan, drizzle dressing over and toss to mix and coat all the veggies.
5. Roast 20 minutes, then toss the veggies again. Continue to roast another 25 minutes and check for doneness. If they need more cooking time, give them another toss and check again in 5 – 10 minutes.
6. When done, remove from oven and transfer to serving bowl. Garnish with minced parsley if desired.

References:

1. Fine Cooking: Burnished Chicken Thighs Roasted Sweet Potatoes, Parsnips & Shallots (finecooking.com/recipes/burnished-chicken-thighs-roasted-sweet-potatoes-parsnips-shallots.aspx_