![]() Place mixture in a blender vessel and blend until creamy. Add the vegan butter, sour cream, miso, cinnamon and turmeric and stir well. Peel the sweet potatoes and the parsnips, transfer to a large bowl and mash. Roast until fork-tender, 50 to 60 minutes. Make three slits in each sweet potato and lightly sprinkle sea salt over the sweet potatoes and parsnips. Place sweet potatoes and parsnips on a lightly greased baking sheet. Roasting the veggies beforehand gives you some extra down time to work on other dishes, like these. This alternative to traditional mashed potatoes combines parsnips and sweet potatoes with warm turmeric and cinnamon flavors. Next up: Roasted Sweet Potato Parsnip Mash. This Thanksgiving, Adventist Health’s Chef Nina Curtis is giving the turkey a run for its money with five delicious vegan recipes that you won’t want to miss. ![]() Pair it with your favorite protein for a satisfying weeknight dinner, or serve it alongside mushroom polenta, stuffed shells, or butternut squash risotto for a comforting weekend feast.Recipe: Roasted Sweet Potato Parsnip Mash Chef Nina Curtis Recipes, Show on Corporate Home I developed this roasted veggies recipe with holidays like Thanksgiving and Christmas in mind, but this healthy side dish would be at home at any fall or winter meal. Drizzle them with the sage oil and top them with the crispy sage leaves just before serving. Get ahead. I recommend roasting the root vegetables on the day you plan to serve them, but they’re delicious warm or at room temp, so feel free to bake them off a few hours before your meal.For the best browning (aka the best flavor!), make sure to arrange the vegetables in a single layer on each pan. If they’re crammed together, they’ll steam in the oven, softening without browning. Don’t crowd the veggies. Another benefit of using two baking sheets is that you’ll have plenty of room to spread out the veggies.You’ll likely take the pan with the sweet potatoes out of the oven well before you remove the one with the beets. Start checking the vegetables after 25 minutes. Place the beets and carrots on one baking sheet and the sweet potatoes, parsnips, and turnips on the other. For this reason, I recommend using two baking sheets in this recipe and grouping vegetables with similar cooking times together. But different types vegetables won’t all get to this point at the same time. Group the veggies strategically. The roasted vegetables are ready when their middles are tender and their outsides are nicely browned.The recipe will come out great no matter what. If you prefer, you can peel more or all of the vegetables. When I make this recipe, I typically peel the beets but leave the skins on the other root veggies, making sure to scrub them well before roasting. To peel or not to peel? It’s up to you! I haven’t indicated whether or not to peel the vegetables in the recipe below, because I think it’s a matter of personal preference. ![]() And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.I crisp up more whole sage leaves to use as a garnish on the final dish. Fresh herbs – I roast the vegetables with chopped rosemary, sage, and thyme.Extra-virgin olive oil – You’ll toss some with the veggies to help them become brown and tender in the oven and use more to make the infused sage oil.They fill this simple side dish with bold color and sweet, earthy, bitter, and nutty flavors. Root vegetables, of course! I use red beets, golden beets, carrots, parsnips, sweet potatoes, and turnips.Here’s what you’ll need to make this roasted root vegetables recipe: Roasted Root Vegetables Recipe Ingredients You might not imagine yourself going back for a second helping of roasted root vegetables at a holiday dinner, but try this recipe, and I promise that you will. And, as a final finishing touch, I sprinkle them with fried sage leaves, which offer a great crispy contrast to the tender roasted veg. When they come out of the oven, I drizzle them with a fragrant sage oil, which makes their rich, earthy flavor that much richer and that much earthier. Then, I roast them until they’re tender and caramelized. In this roasted root vegetables recipe, I chop them into big chunks and toss them with olive oil, salt, pepper, and lots of fresh herbs. They’re colorful, and–best of all–they’re delicious. I know these unassuming vegetables might not be the first ones you reach for at the farmers market or grocery store, but there are so many reasons to cook them. ![]() This oven roasted root vegetables recipe elevates humble carrots, parsnips, turnips, sweet potatoes, and beets into a holiday-worthy side dish.
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