Roasted Sweet Potato & Parsnip Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

Peel and cut

Peel the sweet potatoes and parsnips. Cut sweet potatoes into 1/2-inch thick rounds or 3/4-inch cubes for even roasting. Cut parsnips into similar-sized sticks or chunks so both vegetables roast in the same time.

Toss with oil and seasoning

In a large bowl, combine the cut sweet potatoes and parsnips with 2 tbs olive oil, 1 tsp sea salt, 1 tsp freshly ground black pepper and 1 tsp smoked paprika. Toss until evenly coated.

Roast

Spread vegetables in a single layer on the prepared baking sheet (do not overcrowd). Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until vegetables are golden at edges and fork-tender. If pieces are varied size, remove smaller pieces earlier.

Finish

When roasted, transfer vegetables to a serving platter and drizzle with 1 tsp extra virgin olive oil. Keep warm while you prepare the cashew cream and glaze.

Soak (if time allows)

If you have 2+ hours, soak 1 cup raw cashews in warm water for 2 hours then drain. For a quicker method, use very hot water and soak 20–30 minutes; or proceed without soaking but blend longer.

Blend

Add the soaked/drained cashews and 1/2 cup warm water to a high-speed blender with 1 tbsp lemon juice, 1 small garlic clove and 1/2 tsp fine sea salt. Blend on high until very smooth, 1–2 minutes. If too thick, add up to 2 tbs cold water, 1 tbs at a time, until desired pourable, creamy consistency is reached.

Adjust seasoning

Taste and adjust salt or lemon as needed. Transfer cashew cream to a squeeze bottle or small bowl for plating.

Reduce

In a small saucepan, combine 1/2 cup balsamic vinegar, 1 tbsp brown sugar or honey and 1/8 tsp salt. Bring to a gentle simmer over medium-low heat.

Thicken

Simmer, stirring occasionally, until the mixture is reduced by about half and coats the back of a spoon — roughly 8–12 minutes. Watch closely to prevent burning. It will thicken more as it cools.

Cool

Remove from heat and let cool slightly. Transfer to a small pouring vessel or squeeze bottle.

Plate

Arrange the roasted sweet potatoes and parsnips on a serving plate or individual plates.

Dress

Drizzle or dot the cashew cream over the vegetables. Then lightly drizzle the balsamic glaze in a decorative pattern across the vegetables.

Garnish and serve

Scatter micro basil over the dish, sprinkle the toasted chopped cashews if using, and finish with a small pinch of flaky salt if desired. Serve warm.