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Rosemary Roasted Sweet Potatoes and Parsnips by



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

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