Rosemary Roasted Sweet Potatoes and Parsnips by Madeleine Skorcz



3 parsnips 1 small sweet potato 1/2 tablespoon olive oil 1 sprig rosemary salt and pepper, to taste PAM Original nonstick spray


1. Preheat your oven to 400 and coat a large baking sheet with PAM.
2. Peel your parsnips and cut them into coins about 1/2″ thick; you want about 1 cup of slices
3. Dice your sweet potato into 1/2″ cubes; you want about 1 cup
4. Remove the rosemary leaves from the stem and chop them finely
5. In a mixing bowl, toss your parsnips and sweet potatoes with the olive oil; add in the rosemary, salt, and pepper and toss again to evenly distribute
6. Spread the parsnip and sweet potato mix in a single layer on the baking sheet
7. Roast for 10 minutes; flip and roast for another 10-15 until the parsnips and sweet potatoes are slightly crispy on the outside