Roasted Parsnips & Sweet Potatoes with Olive Dressing

2 lbs. parsnips, peeled, thin ends trimmed, halved or quartered lengthwise (depending on thickness)

5 T. extra virgin olive oil, divided

Kosher salt

2 lbs. sweet potatoes, peeled, ends trimmed, cut lengthwise into wedges

3 T. fresh lemon juice

1/2 small shallot, finely chopped

1 small clove garlic, finely chopped

1/2 c. pitted black, green, or kalamata olives (or a combination), roughly chopped

1/2 c. loosely packed fresh mint leaves, roughly chopped

1/2 c. fresh cilantro, roughly chopped

Heat oven to 375 degrees.

On a large rimmed baking sheet, toss parsnips with 1 T. olive oil and 1 t. salt. Arrange in a single layer and roast 10 min.

Meanwhile, on second baking sheet, toss sweet potatoes with 1 T. olive oil and 1 t. salt. Arrange in a single layer.

Toss parsnips, return to oven along with potatoes, and roast, stirring vegetables after 25 min. Roast until golden brown and tender, 40-50 min. total.

While vegetables roast, combine lemon juice, shallot, garlic, and remaining 3 T. olive oil in a small bowl. Stir in olives.

When ready to serve, transfer vegetables to a platter and spoon dressing on top. Sprinkle with mint and cilantro. Serve warm or at room temperature.

Serves 10.

Adapted from WomansDay.com, Nov. 2021.