3 Responses to “Roasted Sweet Potatoes and Parsnips with Nutmeg, Garlic and Honey”

  1. Kati
    January 20, 2013 at 5:57 am

    This sounds amazing! If I can’t find baby sweet potatoes, how would you suggest cutting full size sweet potatoes? And are they peeled? I can’t tell in the photo. Finally, do you stir during roasting at all? Thanks so much!

    • Katie
      January 20, 2013 at 1:42 pm

      Hi Kati – to be honest what I meant re. baby sweet potatoes is more so that they were small-sized as some of them can be huge! ;-)

  2. Syd
    August 25, 2013 at 7:57 pm

    I tried this with large red sweet potatoes and simply ‘sliced’ them length ways and matched the sizes of the parsnips in an effort to make the cooking time the same for each vegetable. IT WORKED!
    Good recipe – mainly because Parsnips are one of my favorites.
    Thank you for sharing.

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