Rosemary Roasted Sweet Potatoes and Parsnips

Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student It’s a beautiful coincidence that my refrigerator housed both leftover rosemary from this cocktail and parsnips. It just so happens that rosemary is my favorite herb to roast with, and that parsnips are my new favorite vegetable for roasting. Life rocks!

Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student As a side note, this recipe makes two servings. If you’re cooking for one, like me, you should know that I had the first portion alongside a turkey burger. The following day, I whipped up a little B4D (breakfast for dinner) and turned these into a hash with sautéed onions, avocado, and a fried egg on top. Again, life rocks!

Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and parsnips
Servings: 2 | Calories per serving: 150
Fat: 4 g (Sat Fat: 0.5 g) | Carbohydrate: 27 g | Fiber: 5 g| Protein: 2 g


3 parsnips

1 small sweet potato

1/2 tablespoon olive oil

1 sprig rosemary

salt and pepper, to taste

PAM Original nonstick spray


1. Preheat your oven to 400° and coat a large baking sheet with PAM.

2. Peel your parsnips and cut them into coins about 1/2″ thick; you want about 1 cup of slices

3. Dice your sweet potato into 1/2″ cubes; you want about 1 cup

4. Remove the rosemary leaves from the stem and chop them finely

5. In a mixing bowl, toss your parsnips and sweet potatoes with the olive oil; add in the rosemary, salt, and pepper and toss again to evenly distribute

6. Spread the parsnip and sweet potato mix in a single layer on the baking sheet

7. Roast for 10 minutes; flip and roast for another 10-15 until the parsnips and sweet potatoes are slightly crispy on the outside

Try It: Parsnips

Try It: Parsnips | The Slender Student Thus far, my predilection for picking up unique items at the grocery for the Try It series has remained in the fruit category. Today, though, I wanted to share something different– a vegetable. My veggie consumption is usually pretty on point, due in large part to the fact that I actually like vegetables. I don’t feel like a lunch or dinner is complete without a base or side of something green. That being said, I tend to keep things pretty basic. A big bed of green lettuce, some roasted asparagus spears, a bowl of lightly seasoned steamed green beans. Balance it with some lean protein and a whole grain, and dinner is served.

Today’s veggie is one I’ve never prepared myself, but have often been drawn to at restaurants. The flavor of a parsnip is sort of a cross between a carrot, celery, onion, and potato. Though they’re closely related to the carrot, parsnips are starchier. For this reason, they’re a good replacement for or complement to potatoes. I personally love the color contrast between roasted parsnips and sweet potatoes, as you’ll see in a recipe tomorrow. In addition to roasting, you can bake, boil, steam, or fry these up. Their versatility means that a single bunch can get you through a week’s worth of yummy, unique sides.

Nutritionally, the calories in the parsnip are on par with the potato (sweet or white)– about 100 for a cup of parsnip slices. They’re also similar to the potato in that they’re high in both potassium and dietary fiber. Like I said, though, the flavor is all it’s own.

There you have it. You now have 24 hours to get to the nearest grocery store, pick up a bunch, and eagerly await tomorrow’s delicious, decidedly wintry Rosemary Roasted Parsnip and Sweet Potato recipe

Lady Lovin’ Workout Playlist

The Slender Student's Lady Lovin' Workout Playlist (a playlist to get you girls pumped in the gym!) | The Slender Student I don’t think I can count the number of times I’ve told y’all that I’m really not that into working out. I was born with zero athletic ability, so I give myself double points when I exercise for fighting against nature. That takes some serious work.

Nothing gets me more motivated to combat my inherent laziness than music. It’s a huge part of why riding at Cyc works so well for me. It’s also the reason why I walk around the gym with chronic B face. I’d classify the music I listen to while I workout as mean. It mostly consists of hip hop– songs in which the artist rattles off lyrics about how great he is, and how less great everyone else is. I, in turn, evoke the same attitude that’s being siphoned into my brain via my headphones.

Hey, it’s not charming, but it works. I truly believe that confidence can fuel a workout.

Since the conclusion of the holiday season, I’ve felt a lot of self consciousness and heard a lot of fat talk from both myself and my friends. I put together this playlist as a way to counteract all of this negativity. I hope not only that these songs get you in the gym, working toward your goals, but also that they give you a little confidence boost and remind you that you’re the HBIC. Heads up, language is explicit.

Thank you to my Instagram and Twitter followers who gave me song suggestions. It was really fun listening to what gets you all amped. Follow the playlist on Spotify so you can listen to it where ever you go, and leave a comment if you think I’m missing a crucial jam!

Try It: Passion Fruit

Try It: Passion Fruit | The Slender Student Last week I, once again, found myself with something strange in tow after a trip to Whole Foods. I hardly had a choice! There was an entire table in the produce section full of weird fruits and vegetables! There were mini pineapples!!! My wallet should consider itself lucky that the only damage I did came in the form of this passion fruit.

Before picking out my little p-fruit friend, though, I did some on-the-fly research. Standing in front of the strange fruit table, most likely in the way of many other WF shoppers, I whipped out my iPhone and googled “how to pick a passion fruit”. The Internet experts advised that I choose one that was slightly wrinkled/dimpled, but not dry. One that seemed light in weight for its size. One that smelled fragrant and fruity. With this many criteria, I began to get worried that I wouldn’t make the right choice. I decided to play it safe and pick one that was underripe and totally smooth on the outside, allowing it a comfortable place on my counter to ripen and wrinkle up.

A few days later, it was on. With a sharp knife, I cut the fruit in half and dug in with a spoon. Those yellowy seeds you see above are the edible part of the fruit. The outer shell is hard and bitter and not for human consumption. As far as flavor and texture go, this passion fruit really threw my mouth for a loop. The yellow gel (I’m refraining from calling this mucus for obvious reasons) that surrounds these seeds is, as you might expect, quite slimy. The seeds themselves have a thin, crunchy shell that burst with flavor when you bite into them. The overall flavor is sweet, tart, and citrusy. I was reminded of an all natural sweet tart. Nutritionally, the passion fruit is on point. They have significant levels of beta carotene (which is then converted to vitamin A), vitamin C, fiber, potassium and iron.

All in all, the passion fruit was enjoyable edible adventure, but probably not one I need to indulge in regularly. Are you passionate about passion fruit? Did my use of the word mucus totally turn you off? Leave a comment!