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Roast parsnip and sweet potato

Name: Roast parsnip and sweet potato
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 700g mini parsnips, halved; 700g sweet potatoes, peeled, cut into wedges; 1/3 cup olive oil; 2 sprigs rosemary, leaves picked; 5 cloves garlic; 2 tbs butter; 1 1/2 tbs wholegrain mustard; 1 tbs maple syrup

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by Fresh magazine

Oct 21, 2015

Ingredients (8)

700g mini parsnips, halved
700g sweet potatoes, peeled, cut into wedges
1/3 cup olive oil
2 sprigs rosemary, leaves picked
5 cloves garlic
2 tbs butter
1 1/2 tbs wholegrain mustard
1 tbs maple syrup

Method

1.

Preheat the oven to 190°C. Line a baking pan with baking paper. Place parsnip, potato and oil in pan. Toss gently to coat and sprinkle with rosemary and garlic. Season.
2.

Roast for 30 minutes, turning every 10 minutes, or until golden and tender.
3.

Heat butter, mustard and syrup in a saucepan until butter has melted and mixture is sizzling. Drizzle over vegetables and return to oven for 5-10 minutes. Serve.