Seriously nothing is better than roasting. Especially when it caramelizes two of my favorite root vegetables: parsnips and Japanese sweet potatoes.
Look for deep purple skin and white flesh to find these Japanese sweet potatoes, also known as murasaki. I prefer them over other yams because they blend the best qualities of a yam and regular potato- slightly sweet, yet not overbearing in flavor or too sugary so they can take on whatever flavor you add to it.
And parsnips- this more unique alternative to carrots is packed with fiber (7g in 1 cup) and has a slight nutty and earthy taste that pairs perfectly with the fresh rosemary.
Parsnip & Japanese Sweet Potato Fries with Fresh Rosemary
Makes 4-6 servings
1 pound parsnips, peeled and chopped into matchsticks
1 pound japanese sweet potatoes, chopped into matchsticks
extra virgin olive oil, enough to generously coat parsnips and sweet potatoes (2-3 tablespoons)
sea salt, to taste (but be generous! salt is key to making these feel like fries!)
pepper, to taste
1/2 spring fresh rosemary, chopped (about 3 tablespoons worth, more or less)
Preheat oven to 400. Toss parsnips and sweet potatoes in oil in a large bowl. Season with sea salt, pepper, and rosemary. Spread out onto a baking sheet (you’ll probably need two), making sure they are evenly spaced out and not stacked on each other.
Place baking sheet on one of the bottom racks (I find this helps get them nicely browned) and bake until browned on the bottom, about 20 minutes. Flip and bake for additional 15 minutes, until otherside is lightly browned.