Root veggies, I am rooting for you! 😜 Crispy and salty on the outside, soft on the inside, these roasted sweet potatoes and parsnips with a crunch of rosemary are a great alternative to your standard oven chips.
There’s nothing but olive oil, salt and pepper on them. The flavours that develop after roasting the caramelised shallots and crispy rosemary lift the veg to another level of yumminess. If you don’t have rosemary, then substitute it with any of your fav dry spices. You could add garlic granules, onion granules, smoked paprika, anything goes!
1. Pre-heat oven to 180°C
Ingredients
Instructions
2. Peel, then cut sweet potatoes, parsnips, and shallots into desired equal size chips
3. Lay them out on 2 oven trays, sweet potatoes in one and parsnips and shallots in the other, add 4 sticks of rosemary to each tray
4. Drizzle olive oil over both trays with sea salt and a few twists of black pepper and mix thoroughly. Please make sure the rosemary springs get oiled, as this will make them crisp beautifully
5. Roast in the oven until blackened on the edges. The trays will have different cooking times, so keep an eye out. I used baby parsnips that took 30 mins, and the sweet potatoes took about 50 mins