Roasted Sweet Potatoes and Parsnip with Garlic Rosemary Glaze
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Cooking tools:
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Oven
Ingredients
- 4 sweet potatoes, peeled and cut into 1-inch chunks
- 8 large parsnips, peeled and cut into 1-inch chunks
- 1/4 cup Bartenura Olive Oil
- 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
- 1 teaspoon dried rosemary leaves, crushed
- 1/4 cup maple syrup, Gefen Honey or brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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