I was thrilled when my husband announced that last night was a burger night! Hands down, his homemade burgers, no matter what variety he is making, are the best burgers in the world. In my book, my husband’s charcoal Weber grill plus his Weber cookbooks are elements of a perfect burger. I was in charge of the side dish so the wheels in my mind began to spin…I saw that we had a bag of parsnips in the fridge, along with two sweet potatoes. One sweet potato was a white-fleshed sweet potato from our CSA and the other, a beautifully orange-hued sweet potato that we all know and love. I decided to make a dish of Chili-Roasted Sweet Potatoes & Parsnips as an alternative to the traditional French fries that we all know go perfectly with a burger. Wedges of these lovely root vegetables tossed with extra virgin olive oil and seasoned with salt, pepper, chipotle chili powder, and regular chili powder roasted together until tender. A sprinkling of chopped parsley for color and we were ready to enjoy burger night!
The root vegetables, cut into wedges and ready to be roasted
(To view this recipe, click on the blue title of the blog post above*)
Chili-Roasted Sweet Potatoes & Parsnips
Ingredients:
- 2 medium sweet potatoes, peeled and cut into wedges
- 4 parsnips, cut into wedges
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chili powder
- 1/8 teaspoon chipotle chili powder
- Italian parsley, chopped for garnish
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place the prepared potatoes and parsnips on the baking sheet in a single layer. Drizzle the root vegetables with olive oil and season with salt, pepper, and both chili powders.
- Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender. Sprinkle with chopped parsley before serving.
Tagged: chili powder, chipotle chili powder, Italian parsley, parsnips, roasted vegetables, side dish, sweet potatoes, vegetarian
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