Friday, 6 January 2017

Cumin & Paprika Roasted Sweet Potato & Parsnip Wedges

Hello my lil chickpeas! I hope you're having fabulous weeks. Welcome to my first Friday recipe which is now coming to you every Friday night! I hope you like this new little schedule, please let me know!

Well tonight, I have a cheeky lunch or dinner addition for you, we're actually going down the savoury root with the root veggies.. would you believe... Haha.

I larveeee winter veggies. I guess I'm still trying to hold on to Christmas. And nothing screams that more than roasted veggies, more specifically parsnips and sweet potatoes. They're the perfect side dish or addition to any meal, used as left over the next day in a salad, popped into a lunch box... Or if you're like me just eating a whole batch on their own while still warm preferably dunked in a bit pot of creamy hummus. Trust me the obsession is REAL!

They just resemble everything hearty and comforting. They're little fluffy wedges of joy. Each bite is complete heaven. It's become such a staple recipe, especially over the winter months. They're incredibly easy to make (which of course is even better) and super delicious to eat (EVEN more of a bonus.

Even though this is a savoury dish, the sweetness from the sweet potatoes and parsnips is very pleasing on the taste buds. I add a good amount of cumin to add a slight nuttiness and chilli powder for some heat, along with some good quality salt and a pinch of black pepper. Sometimes some fresh thyme is also perfect to involve but hey that's where you can go crazy and experiment. There ain't no rules. I coat them in the spices along with a good glug of rapeseed or olive oil  (whatever the hell I have on hand)

AND yes use the oil. It makes them perfectly crisp and gooey all at the same time.

I swear I could actually eat this dish whenever and I assure you will too. I mean it's not technically a breakfast dish but hey if you wanna eat parsnips and sweet potato for breakfast... bloody go for it!

Serves 3 - 4

5 small parsnips
2 medium sweet potatoes
2 tsp cumin
1 tsp paprika
1/2 tsp chilli powder
Salt & pepper
Rapeseed/olive oil

Pre-heat your oven to 180c.

Cut your parsnips and sweet potatoes into equal small wedges. Place your wedges in a baking tray, drizzle with oil, cumin, paprika, chilli powder, salt and pepper. Stir this around making sure potatoes and parsnips are fully coated.

Place your tray into the oven and allow them to bake for 40 - 45 minutes or until they're nice and soft. Give them a shake half way through.

Then take them out the oven and serve! Keep stored in the fridge in a air tight container for 4-5 days.