Root Vegetable Crostini
 
 
Ingredients
  • 1 ½ pounds sweet potatoes, scrubbed, unpeeled, and cut into ½-inch slices
  • 1 pound parsnips, peeled and diced
  • 4 tablespoons olive oil
  • salt and pepper
  • 1 pound beets (about 3 small), peeled
  • zest and juice of 1 lemon
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • 1 tablespoon balsamic vinegar
  • ½ cup vegetable broth
  • 2 tablespoons olive oil
Instructions
  1. Preheat oven to 450°F. Coat two large baking sheets generously with olive oil, about 1 to 2 tablespoons each. Lay the sweet potatoes and parsnips in one layer on each of the oiled sheets. Sprinkle with salt and freshly ground black pepper. Roast for 20 minutes. Flip each sweet potato slice and sprinkle with additional salt and freshly ground black pepper. Give the parsnips a stir and return both pans to the oven. Roast for another ten minutes.
  2. While the sweet potatoes and parsnips roast, shred the beets with the grating disc of a food processor (or shred them on the coarse side of a box grater). Place shredded beets in a medium bowl and toss with lemon zest, juice, parsley and vinegar. Season with salt and pepper to taste.
  3. Once the parsnips have roasted and cooled slightly, puree them in the food processor with the vegetable broth. With the motor running, stream in the 2 tablespoons of olive oil. Season with salt and pepper to taste.
  4. To serve, top each sweet potato slice with a spoonful each of the parsnip puree and shredded beets. Garnish with additional parsley.
Recipe by Allons-Eat! at https://www.allonseat.com/root-vegetable-crostini/