Cheesy Roasted Sweet Potatoes and Honey Roasted Parsnips

This month’s Real Simple magazine had some amazing side dish recipes I thought I’d share. Both are incredibly easy and don’t require a lot of ingredients to make. I apologize for the lack of pictures – when I made these, I was just took hungry to care!

 

Cheesy Roasted Sweet Potatoes

photo (19)

 

Grocery List:

2 sweet potatoes – halved lengthwise

3 ounces of Gruyere, grated  (the original recipe calls for Fontina, but Fresh Market was sold out)

2 tablespoons of olive oil

1.5 ounces of Parmesan, grated

 

Rub the potatoes with the olive oil, salt and pepper, and bake (cut side down) in a pre-heated oven (425 degrees) for about 20 minutes.

Then set the oven to broil. After combining the cheeses in a small bowl, turn the potatoes cut side up. Top with the grated cheese and broil the potatoes until the cheese is perfectly melty and golden brown (roughly 2-3 minutes).

These babies are so gooey and warm and delicious. Perfect for Fall! I served them with a sirloin steak and Swiss chard.

 

Honey Roasted Parsnips

photo (20)

 

Grocery List:

1 pound parsnips cut into 3-inch lengths, halved.

1 tablespoon of honey

1 tablespoons of olive oil

 

While the oven is heating to 425 degrees, toss the parsnips with the honey, oil, salt and pepper. Roast for 30-35 minutes, until the parsnips are golden brown.

 

That is it! SO SIMPLE. I served the parsnips as a side with pan fried pork chops and kale.

 

 

 

 

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