Roasted Sweet Potato Hash + Fresh Herbs. Healthy!
This is one of those super easy-to-make fall dishes that checks all the boxes – delicious, filling, satisfying and healthy! Packed with roasted sweet potatoes, parsnips, red onion and fresh herbs – it’ll look elegant on your Thanksgiving day table!
This recipe calls for sweet potatoes, which are orange inside – but you can just as easily use yams – which are white inside. Don’t stress – both work just as well and are equally delicious.
Lite! Roasted Sweet Potato Hash + Fresh Herbs
Ingredients
- 3 medium sweet potatoes, peeled & cut into 1/2″ bite sizes
- 3 4 medium parsnips, peeled and cut into 1/2″ bite sizes
- 1 large red onion, sliced thin
- 2 -3 cloves garlic, minced
- 1 tbsp fresh, minced rosemary. Be sure to strip rosemary from stems before mincing. That would be an awkward bite. ;-/
- 1 tbsp fresh, minced sage. Strip from stems first.
- 1 tbsp fresh, minced thyme
- 3 tbsp extra virgin olive oil
- Kosher salt and pepper, to taste
Instructions
- Preheat oven to 450 degrees. Line 1 or 2 cookie sheets with foil. Place them in the oven so they get nice and hot while you prepare the mixture.
- Dice the sweet potatoes, parsnips and onion, placing them in a large mixing bowl. Sprinkle with the fresh herbs.
- Drizzle olive oil over the mixture, tossing lightly until well coated. Remove pans from the oven & distribute mixture in a single layer. A single, uncrowded layer is important because this is what allows the veggies to roast & brown. If you overcrowd – they’ll steam instead of roasting. Sprinkle with salt and pepper to taste.
- Roast for about 20-25 minutes, rotating & lightly shaking pans after ten minutes. When the veggies begin to turn brown and they’re easily pierced with a fork – they’re done! Remove, taste and adjust seasonings if needed.
- Serve on a pretty platter – Happy Thanksgiving!
Tried this recipe?Let us know how it was!
