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
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