Diced small, roasted quickly and candied up with a sweet syrup, root vegetables can become one of your favorite toppings for yogurt parfait!
1small sweet potato, peeled and diced
1large carrot, peeled and diced
2beets, peeled and diced
Other root vegetables varieties of choice, peeled and diced (examples are rutabaga, turnip, parsnip, celery root, etc.)
2tablespoonsextra-virgin olive oil
For the Syrup:
2tablespoonslight brown sugar
1/2teaspoonfreshly grated ginger root
For the Parfait:
Yogurt(I prefer Vanilla, Plain or Honey flavored for this recipe)
Adjust oven rack to center position. Preheat oven to 375 degrees F.
Place diced root vegetables in a mound on center of large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Use hands or tongs to toss and evenly coat. Spread evenly over baking sheet into one layer. Bake for 20 minutes, or just until fork tender.
Meanwhile, prepare the syrup. In a small saucepan, melt the butter over medium-low heat. Continue to swirl and cook until the butter just starts turning brown and smells nutty. Add the brown sugar, orange juice, cinnamon and ginger. Stir and cook another 2 minutes until somewhat thicken into a syrup.
Remove roasted vegetables from the oven and transfer to a large bowl. Pour in the syrup and toss to coat.
To assemble the parfait, spoon a couple tablespoons of yogurt into the bottom of an individual serving bowl. Layer with a spoonful or two of the candied root vegetables and repeat layers. Serve immediately.