Roasted Parsnips & Sweet Potatoes

I recently found some large parsnips & immediately pounced! I was
surprised that some of my friends had never had parsnips & that my
Mother despised them.  I love them. To me they are kind of like a spicy
carrot. What's not to love? If you've never had them roasting is the
way to go.

You can prep your vegetables early in the day & cover them with plastic
wrap in the refrigerator. Then when it's time for dinner you can just
put them in the oven.

4 parsnips

2 sweet potatoes
6 garlic coves (unpeeled)
2 TBS olive oil
1 TBS dill weed
1 TBS kosher salt
1 tsp. coarse pepper

Peel the sweet potatoes, parsnips & cut into chunks about one inch
pieces. Place them on a baking sheet and toss everything together to
coat. Bake in a 425 degree oven for 30-35 minutes tossing them half way
while cooking. Squeeze the garlic out of their skins & mix it
throughout the vegetables

I recently found some large parsnips & immediately pounced! I was
surprised that some of my friends had never had parsnips & that my
Mother despised them.  I love them. To me they are kind of like a spicy
carrot. What's not to love? If you've never had them roasting is the
way to go.

You can prep your vegetables early in the day & cover them with plastic
wrap in the refrigerator. Then when it's time for dinner you can just
put them in the oven.