Sweet Potato and Parsnip Wedges
Another recipe to celebrate my amazing oven in my lovely apartment! These wedges are incredibly easy to make and insanely delicious to eat. At the weekend I ate them with my Roasted Garlic and Pea Soup instead of bread (they make very good dunkers) and since then I have had them every day, chopped up into my salad box with rocket, chickpeas, cherry tomatoes and white bean hummus.This weekend I found my local market - it isn't that big but the fruit and vegetables there were all so incredibly fresh, and the options were endless. For the second time only since I have been in France, I managed to find kale!
Sweet Potatoes and parsnips are so sweet and full of flavour that they hardly need anything doing to them. A good glug of olive oïl helps them crisp up well, and then I just like to add a bit of Cayenne Pepper for some heat, a pinch of good quality sea salt and some dried thyme. Sweet potatoes are an amazing source of antioxidants which help to fight inflammation in the body. Due to their fibrous make up they are great for your digestive system, and they help regulate your blood sugar levels whilst providing you with tons of betacarotene, vitamin C and vitamin B6! And the parsnips will give you an amazing boost of heart-healthy potassium and folate.
1 large sweet potato
1 large parsnip
Pre-heat the oven to 180°C. Cut sweet potato and parsnip into thick chunky wedges. Drizzle with olive oïl and sprinkle with salt, Cayenne and thyme. Stir/shake/rub to make sure they are evenly coated, then roast in a roasting tray for an hour. Check on them and mix them around every 20 minutes to ensure they cook evenly and don't burn.