This summer I tried growing sweet potatoes for the first time. Since my regular potatoes didn’t do so great I didn’t have high hopes for the sweet potatoes. But when I dug them the other day I was pleasantly surprised! See those brown vines all along the fence? Those are my plants. Or were. You know sweet potatoes are ready to harvest when the vines die.
Since I had all those potatoes plus carrots and parsnips just waiting to be picked, it was about time to make some roasted winter vegetables. I like to use this recipe from Vegetarian Times as a guide. Of course, you can use whatever vegetables and herbs you like. I used sweet potatoes instead of acorn squash, pumpkin (leftover fall decorations!) instead of butternut squash, and sage instead of basil (because that’s what was in my garden).
2 Tbs. olive oil
1 Tbs. chopped fresh rosemary
12 whole fresh sage leaves
1 Tbs. chopped fresh thyme
2 cloves garlic, minced (2 tsp.)
1 pumpkin, cut into ½-inch-thick slices (2½ lb.)
1 lb sweet potatoes
2 medium carrots, cut into ½-inch thick slices (1 cup)
2 medium parsnips, (or 1 giant parsnip!) cut into ½-inch thick slices (1 cup)
1. Preheat oven to 400°F. Lightly oil rimmed baking sheet or roasting pan.
2. Whisk together oil, rosemary, thyme, and garlic in large bowl. Season with salt and pepper. Add pumpkin, sweet potatoes, carrots, and parsnips; toss to coat. Spread in single layer on prepared baking sheet. Sprinkle with sage leaves. Roast 45 minutes, or until vegetables are tender and beginning to brown, stirring every 15 minutes.