This delightful roast parsnip and sweet potato vegetable medley is a wholesome addition to any feast.
This is the AR Buzz Recipe Group selection for November 22, 2014. I decided that I wanted to make a trial run on this recipe before Thanksgiving. I didn't have fresh thyme so I used dried. I baked for about 35 minutes and sprinkled with freshly ground sea salt and pepper. Will definitely be making again for Thanksgiving and other meals as well. Thank you, Don for sharing your healthy, easy and delicious recipe! - 22 Nov 2014 (Review from Allrecipes US | Canada)
Tried and true! This is definitely a keeper. Didn't have any parsnips but used carrots, sweet potatoes and whole fennel. Delicious! No maple syrup in house so I used wildflower honey with a very aromatic scent and flavour. It mixed very well with the thyme. UPDATE: Finally got to try this exactly as written. Just delicious. The maple syrup in this comes out with almost a smokey flavour. The fresh thyme also adds a herbal flavour that mixes well with the maple syrup and the sweetness of the sweet potatoes. Thanks a million. Don. - 16 May 2014 (Review from Allrecipes US | Canada)
My husband looked at me and said "what did you do to the vegetables because they are awesome". Nuff said, these were delicious and simple. Yummy, wish I'd made more! - 20 Jan 2015 (Review from Allrecipes US | Canada)