1. Preheat the oven to 425 degrees.
2. Wash and slice sweet potatoes and parsnips into wedges but not too thick that they won't cook evenly.
2 Sweet Potatoes (1 potato per person)
1tbsp fresh or dried rosemary
2 tbsp olive oil
Himalayan Pink Salt or Hawaiian Red Salt and Black Pepper to taste
1. Toss Sliced Potato Wedges, olive oil, rosemary, salt and pepper in a large glass bowl until thoroughly mixed together.
2. Spread onto a large baking sheet so that they are not overlapping.
3 Bake approximately 45 minutes or until lightly browned and crisp along the edges. Rotating the potatoes halfway through.
This is an excellent side to any veggie burger or wrap to give you a healthier version of an excellent comfort food. By adding the parsnips you get to enjoy a bigger portion!
*I love these dipped in Annie's Organic Tomato Ketchup or Trader Joe's Organic Ketchup
The Balanced Palate