Now that I’m back from Bermuda, I’m in a Thanksgiving kind of mood. We are going to the in-laws this year so I won’t be planning the menu or really cooking much for the actual day of. I’m itching to make some deliciously fall Thanksgiving fare. So you’ll have to forgive me as I inundate you with recipes over the next week or so! I’m starting with this sweet potato and parsnip dish. I must say, it instantly became a family favorite. I served it with a clean pot roast I made in the slow cooker. I’ll share that recipe soon too. It was also super yummy.
The parsnip is not an ingredient I have used much. I’m looking forward to incorporating it into our holiday dishes this year. I found a recipe on Simple Bites for Maple-Roasted Sweet Potatoes and Parsnips and have adapted it to the My Clean Kitchen style. I used local honey to add a local flavor to this dish and some locally grown parsnips. Much props to Shaina on Simple Bites – this recipe is amazing.
First, I sliced my sweet potatoes and parsnips. Its important that they are all similar in thickness so they cook evenly. It you don’t trust your knife skills, a mandolin or slicer is perfect for this. It also quicker. Then, I tossed them in olive oil and salt and pepper. In a medium baking dish with tall sides I alternated between parsnips and sweet potato. It took a couple of layers. It can be done in any pattern that suites you. I went around the outside of the dish then filled in the center. Setting the parsnips and sweet potatoes aside, I sauteed the shallots in a little olive oil until they just started to brown and then added the honey and mustard. Then I poured the sweet honey goodness over the sweet potatoes and parsnips and popped them in the oven at 400 degrees F for about 40 minutes.