Roasted roots

So you are having a party or need some carbs for a run....What to serve when you don't eat mashed potatoes any more and you refuse to make the sticky sweet marshmallow sweet potato goo?

These roots are a savory alternative.

sweet potato
olive oil

*before going primal I also put a bit of brown sugar

Chop sweet potato, parsnip, and carrot so they are about the same size.  Spred them out on a cookie sheet.  Cut the shallots length wise so they look pretty.  Grate the fresh ginger on top. Note* the ginger really makes the dish so it has to be fresh.  Add salt, pepper, and spices.  Drizzle the olive oil generously over the top.

The best way I have found to coat this is to use you hands and toss everything. (I have heard that is the best way to get the Love in to a dish)  Spread so they are even on the sheet and pop in the oven at 350. 

Turn them once with a spatula at about 20 minutes.  The roots may take up to an hour to cook depending on how think you cut them and if you want the edges to be crunch or not.

There is just something about the ginger, parsnip, and shallot that is amazing and soulful.  This dish just sings! 

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