Roasted Yams Parsnips & Shallots


Don’t get me wrong, nobody loves a good soufflé or casserole on Thanksgiving more than me, but sometimes I just like to go the simple route with my “sides.” Autumn has so many beautiful seasonal vegetables that with just a few simple accents you can create the tastiest of dishes. This particular time I chose parsnips and yams for some sweetness and shallots to add a little savory punch. Toss it all together with some good maple syrup and spices and out will come the most delicious, caramelized veggies you can ask for. A Happy and Warm Thanksgiving to all!


· 4 medium sized parsnips, scrubbed and diced into bite sized chunks
· 4 medium sized yams or sweet potatoes scrubbed and diced into bite sized chunks
· 3 shallots peeled and sliced thinly
· 2 tablespoon olive oil
· 2 tablespoon good maple syrup
· 1 teaspoon cinnamon
· ½ teaspoon vanilla
· ½ teaspoon Kosher salt
· ½ teaspoon raw sugar
· 1 tablespoon fresh rosemary chopped + more for garnish
· Ground pepper to taste



1.) Preheat the oven to 425 degrees F.
2.) If the parsnips or potatoes are very thick, cut them in half lengthwise first and if still too thick, quarter them.


3.) Whisk maple syrup, olive and vanilla in a small bowl. Using another small bowl combine salt, pepper, cinnamon, rosemary & raw sugar.


4.) Place potatoes, parsnips and shallots into a large resealable bag and pour in syrup mixture. Shake around vigorously.

5.) Spread out evenly onto a large sprayed baking pan.


6.) Roast for about 30-35 minutes, tossing occasionally, until the parsnips and carrots are tender and starting to brown. Garnish with rosemary sprig and enjoy!

nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit