Ok, I have to be honest: this isn’t really a recipe. I feel sort of bad even posting it because it’s really simple and normally wouldn’t be worth posting but the pictures are so beautiful I had to share it at least for the sake of sharing presentation inspiration.
I had been planning on making a sweet potato and parsnip purée to go with a lemon and herb roasted chicken. When it came time to make dinner a purée seemed like infinitely more work than just roasting along with the chicken in the oven. I cut two medium sized sweet potatoes and one parsnip into 1 cm thick medallions as shown above.
I tossed them in olive oil with a touch of cinnamon and savoury and laid them out in one layer on parchment paper on a half sheet pan. I baked at 230 C / 450 F for 10 minutes then took them out, seasoned again this time with kosher salt, garlic powder, and chili flakes – enough to cover each medallion with a light dusting (about 1 tsp garlic and chill flakes, 1/2 tsp salt). I seasoned the tops first, flipped them and seasoned the bottoms and put them back in the oven like that so they would brown on both sides. Bake for another 10 minutes and they’re done.
They don’t crips up very much but sweet potato is especially hard to crisp so I wasn’t surprised. They do have a bit of texture to them just nothing outstanding. That’s not what makes them special though. The real winning feature is how they look. Aren’t they a lot more striking than cubed roasted root vegetables?
Also, I don’t know how I have lived this long without ever having tried sweet potato and chili flakes. They belong together.