Garlic Roasted Potatoes with Parsnips and Sweet Potatoes
We had a nice picking of parsnips this spring so I’ve been doing some experimenting. This morning for brunch I mixed the old with the new, so to speak. Using last year’s potatoes, garlic, and sweet potatoes I added in new parsnips and topped the roasted veggies with freshly picked and chopped spring onions. It was absolutely scrumptious!
Here’s how:
Preheat oven to 400 degrees.
2 cups diced potatoes
1 cup diced sweet potatoes
1 cup diced parsnips
5 cloves garlic, sliced
1 clove garlic, squeezed
2-3 T. Olive Oil
½ tsp. freshly ground salt
½ tsp. freshly ground pepper
½ cup chopped spring onions or green onions
In a large mixing bowl mash the squeezed garlic with the olive oil, salt and pepper until well mixed. Toss with the diced veggies and sliced garlic and scrape onto an oiled roasting pan. Bake at 400 degrees for approximately 35-40 minutes, or until nicely browned and easily pierced with a fork, stirring the mix halfway through. Served with your favorite style of eggs and a side of fruit, it makes a great Sunday breakfast or brunch.
We have something similar in our local restaurant, they have added cubed tofu and put it on a bed of fresh spinach (it wilts) and sprinkle with some balsamic vinegar. Yum.
Cathie, that sounds delicious. Tofu works well with roasted veggies. Served without the eggs it’s a great vegan dish.
I served potatoes that I grew in my garden, for dinner last night. I bet you are proud of your friend…
Sue
Sue, I’m astounded!