Here is something new to do to your yams for Thanksgiving. I’m a little sick of the marshmallow topping.
Orange & Rosemary Roasted Parsnips & Sweet Potatoes
1 lb parsnips, peeled and sliced into rounds
1 lb sweet potatoes (aka yams), peeled and chopped into cubes
1½ tsp fresh rosemary, chopped
Grated zest of 1 small orange
¼ to 1/3 cup fresh orange juice
3 Tbs olive oil
2 Tbs cold butter, cut into small pieces
¼ cup chopped blanched hazelnuts
Salt and pepper to taste
Preheat oven to 450ºF.
Spread chopped hazelnuts in a pan and toast for 5 minutes or until fragrant and golden. Set aside.
Toss parsnips, yams, orange zest, orange juice, olive oil, rosemary, salt and pepper together in a bowl, then put into a baking dish. Dot butter pieces evenly over vegetable mixture. Cover loosely with foil roast for 10-15 minutes or until vegetables are slightly tender. Remove foil and roast until completely tender, about 15 minutes more. Remove from oven and sprinkle with toasted hazelnuts.