Name: Roasted Sweet Potatoes with Parsnips and Carrots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 1½ pounds sweet potatoes (cut into 1-inch cubes) (Source: 1½ pounds sweet potatoes (cut into 1-inch cubes)); 2 each large onions (each cut into 6 wedges) (Source: 2 large onions (each cut into 6 wedges)); 1 pound carrots (cut into 1-inch pieces) (Source: 1 pound carrots (cut into 1-inch pieces)); 12 ounces parsnips (cut into 1-inch pieces) (Source: 10 to 12 ounces parsnips (cut into 1-inch pieces); upper source range endpoint used for shopping.); 3 cloves garlic (minced) (Source: 3 cloves garlic (minced)); 3 tablespoons olive oil (Source: 3 tablespoons olive oil); 1 teaspoon italian seasoning (Source: 1 teaspoon italian seasoning); 1 teaspoon seasoned salt (Source: 1 teaspoon seasoned salt); ½ teaspoon freshly ground black pepper (Source: ½ teaspoon freshly ground black pepper)

Get to know the ingredients

sweet potatoes (cut into 1-inch cubes)

In the method: In a large mixing bowl, combine the cubed sweet potatoes, onion wedges, carrot pieces, parsnips, and garlic.

large onions (each cut into 6 wedges)

In the method: In a large mixing bowl, combine the cubed sweet potatoes, onion wedges, carrot pieces, parsnips, and garlic.

carrots (cut into 1-inch pieces)

In the method: In a large mixing bowl, combine the cubed sweet potatoes, onion wedges, carrot pieces, parsnips, and garlic.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

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1½ pounds sweet potatoes (cut into 1-inch cubes)
Ingredient note
Source: 1½ pounds sweet potatoes (cut into 1-inch cubes)
2 each large onions (each cut into 6 wedges)
Ingredient note
Source: 2 large onions (each cut into 6 wedges)
1 pound carrots (cut into 1-inch pieces)
Ingredient note
Source: 1 pound carrots (cut into 1-inch pieces)
12 ounces parsnips (cut into 1-inch pieces)
Ingredient note
Source: 10 to 12 ounces parsnips (cut into 1-inch pieces); upper source range endpoint used for shopping.
3 cloves garlic (minced)
Ingredient note
Source: 3 cloves garlic (minced)
3 tablespoons olive oil
Ingredient note
Source: 3 tablespoons olive oil
1 teaspoon italian seasoning
Ingredient note
Source: 1 teaspoon italian seasoning
1 teaspoon seasoned salt
Ingredient note
Source: 1 teaspoon seasoned salt
½ teaspoon freshly ground black pepper
Ingredient note
Source: ½ teaspoon freshly ground black pepper

How to make it

0 of 4 steps complete

Prep. Preheat the oven to 450˚F. Line a 15x10 jelly roll pan with parchment paper or foil. Set aside.
Prepare the vegetables. In a large mixing bowl, combine the cubed sweet potatoes, onion wedges, carrot pieces, parsnips, and garlic. Add olive oil and season with Italian seasoning, seasoned salt, and black pepper; toss until everything is well combined.
Roast. Transfer the vegetables to the prepared pan and roast for 30 to 35 minutes, or until tender and browned, stirring halfway through.
Finish and serve. Remove the roasted veggies from the oven and let them stand for a few minutes. Taste for salt and pepper, adjust accordingly, and serve.

Make room for Roasted Sweet Potatoes with Parsnips and Carrots

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Taste for salt and pepper, adjust accordingly, and serve.

A few questions you might have

What should I prepare first?

Set out the oven. Start with this step: Prep.

Which preparation step should I plan for?

Leave time for the resting step before continuing.

What check should I look for as it cooks?

Transfer the vegetables to the prepared pan and roast for 30 to 35 minutes, or until tender and browned, stirring halfway through.

How do I plan the ingredient amounts?

This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Use Different Root Veggies: While sweet potatoes, carrots, and parsnips are a great combination, you can do other varieties, too! Winter squash, rutabaga, wedges of cabbage, and potatoes are all great options. Don’t Crowd the Pan: If you don’t have a large baking sheet, use a couple of smaller pans so you don’t have to crowd the veggies together. Giving them a little space helps them brown nicely and crisp up. Add-Ins: When the veggies are done roasting, adding a sprinkle of fresh lemon juice, chopped fresh herbs, or Parmesan can enhance the flavors even more.

Roasted Sweet Potatoes with Parsnips and Carrots

1. Include the rest

2. Remember the turn or stir

3. Preheat as directed

Get to know the ingredients

sweet potatoes (cut into 1-inch cubes)

large onions (each cut into 6 wedges)

carrots (cut into 1-inch pieces)

Let’s make it

How to make it

Make room for Roasted Sweet Potatoes with Parsnips and Carrots

Finish as directed

A few questions you might have

How did this dish turn out?