Roasted Sweet Potatoes and Parsnip with Garlic Rosemary Glaze

  • Cooking and Prep: 1 h
  • Serves: 6
  • No Allergens

Ingredients (8)

Main ingredients

Start Cooking

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.

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