Burnished Yams & Parsnips



By Cat, June 2014 (Photo, right, from Wikipedia; link is lost)

See also: 1. Burnished Chicken Legs with Yams & ParsnipsBaked Salmon with Dijon

I’ve extracted this recipe from the delicious Burnished Chicken Legs with Yams & Parsnips; an excellent recipe – one of my favorites – and I especially like the way the veggies are prepared with the dijon and balsamic vinaigrette dressing.

You can make this dish alongside roasting meat or fish. I first got this idea when writing the recipe for Baked Salmon with Dijon; however, the salmon dish bakes in a shorter time, so you need to start the veggies abut 30 minutes before placing the salmon in the oven.

Serves 2 or more as a side dish.

Ingredients for Burnished Yams & Parsnips


  • ½  Tbsp olive oil
  • ½ Tbsp dijon mustard
  • scant tsp balsamic vinegar
  • pinch Unrefined Sea Salt
  • pinch freshly ground black pepper


  • 1 small yam (6 oz)
  • 2 parsnips (3 oz total)
  • 2 small or 1 large shallot


  1. Preheat oven to 425°F (400°F if using Pyrex pan). Oil a small rimmed baking sheet or low-sided casserole dish.
  2. Combine dressing ingredients in small jar.
  3. Peel yam and parsnips then cut into ½ inch pieces; separate the lobes of shallot, peel and halve through the root end. Toss together in bowl with the dressing.
  4. Transfer veggies to prepared baking sheet/casserole dish.
  5. Season lightly with salt and pepper.
  6. Roast in preheated oven for 20 minutes, then give the veggies a stir and roast for another 30 minutes, stirring every 10 minutes.
  7. Remove from oven and serve.

About Cat

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