Maple-Roasted Sweet Potatoes and Parsnips
Author: Shaina Olmanson
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Sweet potatoes and parsnips roasted with a maple and Dijon glaze with caramelized leeks.
  • 3 medium sweet potatoes, peeled and thinly sliced into rounds
  • 3-4 parsnips, peeled and thinly sliced
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 leek, finely diced
  • 2 cloves garlic, minced
  • 1/3 cup maple syrup
  • 2 tablespoons Dijon mustard (like Maille)
  • 2 tablespoons fresh parsley
  1. Preheat oven to 400ยบ F. Place sliced sweet potatoes and parsnips in a medium bowl. Add 2 tablespoons of olive oil, salt and pepper and toss to evenly coat. Arrange the slices alternating between sweet potatoes and parsnips in the bottom of a small baking dish.
  2. In a medium skillet, heat remaining olive oil over medium heat. Saute leeks and garlic for 5 minutes. Pour in maple syrup and stir in the Dijon. Continue cooking for 2 additional minutes until syrup starts to simmer. Pour syrup and leeks over the sweet potatoes and parsnips evenly. Place in the oven for 30-40 minutes until cooked through. Remove from oven and allow to stand 5 minutes. Garnish with parsley and serve warm.
Recipe by Simple Bites at