Oven-Roasted Parsnip and Sweet Potato Fries
By the tail end of winter, before all of the wonderful early spring fresh produce comes into season, it is normal be be tired of potatoes. Parsnips and sweet potatoes are a great (and much healthier) substitute. With their wonderful natural sugars that create sweet yet earthy and savory crave able flavors they are great nutrient vehicles. Parsnips are loaded with Vitamin K, Vitamin C, folate, and are a good source of protein; sweet potatoes are powerhouses too, including Vitamin A, Vitamin C, manganese, potassium, and protein. Pair this great snack or side dish with a rich Chardonnay from Macon-Villages or a Pinot Gris from Willamette Valley. Serves 4-6. Enjoy!
INGREDIENTS
1 pound parsnips
1 pound sweet potatoes
2 tablespoons extra virgin olive oil (EVOO), divided
Coarsely ground sea salt & freshly ground pepper
PREPARATION
Preheat oven to 400°
For parsnips- trim tops and bottoms and peel.
Slice parsnips in half crosswise so you have a thick piece and a thinner piece, then halve or quarter so that you end with sticks of similar size.
For sweet potatoes- scrub well with brush then slice into similarly sized sticks.
On two seperate large baking sheets spread out the parsnips and sweet potatoes in a single layer and toss with olive oil, then season with salt and freshly ground pepper.
Roast until tender and caramelized on the edges, 25-40 minutes depending on thickness, giving the fries a toss/stir about halfway through.
Dip in fresh tzatziki or ranch dressing if desired.
Serve immediately.
