Roasted Sweet Potatoes and Parsnip with Garlic Rosemary Glaze

Sarah Faygie Berkowitz

Recipe By Sarah Faygie Berkowitz

Cooking and Prep: 1 h
Serves: 6
No Allergens

Ingredients (8)

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

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Bartenura Olive Oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
1 teaspoon dried rosemary leaves, crushed
1/4 cup maple syrup, Gefen Honey or brown sugar

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Gefen Pure Honey
1 teaspoon salt
1/2 teaspoon black pepper

Start Cooking

Roast the Veggies

Preheat oven to 400 degrees Fahrenheit.
Place sweet potato and parsnip in large bowl. Mix oil, sweetener, garlic and spices. Pour over veggies and toss to coat.
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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Reviews (1)
Questions and answers

Posted by brianna63 |February 7, 2020
0

Posted by brianna63 |February 7, 2020
0

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