
Roasted Sweet Potatoes and Parsnip with Garlic Rosemary Glaze
- Cooking and Prep: 1 h
- Serves: 6
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No Allergens
Ingredients (8)
Main ingredients
Start Cooking
Roast the Veggies
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Preheat oven to 400 degrees Fahrenheit.
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Place sweet potato and parsnip in large bowl. Mix oil, sweetener, garlic and spices. Pour over veggies and toss to coat.
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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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