Autumn is here, something warm, simple and comforting would be good idea *that something is food, yeay. Actually I made this recipe quite while ago, I think somewhere early spring this year. But something can beat you down to documented precious recipe in proper way.


I enjoy this roasted sweet potatoes and parsnip with aglio olio pasta and white bean in bolognese sauce, it was good. Also I enjoy this roasted dished with vegan tar-tar sauce. even though I got the tar tar sauce from organic grocery store here near in Madrid. It is unbelievable how year a go I move here and don’t know where to go for healthy food store, and after a while I found quite abundant shop that I could choose, super happy.

I think, I will keep a short story here, lets go to the recipe, this recipe are super easy just with few ingredient.


SERVE 2 small plate


  • 2 medium size sweet potatoes, cut them like potatoes French fries
  • 2 medium size parsnip, cut them like potatoes French fries
  • 1 tsp fine sea salt or himalayan salt
  • 1 tsp garlic powder, if you don’t have it hand you can have 2 garlic and mince the garlic
  • 1 tsp dried parsley
  • olive oil to coated


  1. Preheat the oven for 200 degree Celsius
  2. In big bowl, put the sweet potatoes, parsnip, garlic, salt and dried parsley. Drizzle the olive oil and toast them until the sweet potatoes and parsnip perfectly coated with the seasoning.
  3. Put them in shallow roasting pan
  4. Roast the sweet potatoes and parsnip for 30-35 minute, turning them frequently until they are soft, fluffy and golden brown.
  5. Enjoy with your preference dipping sauce.


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