| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 30 min |
| Yield: | 4 to 6 side dish servings |
Ingredients
- 2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
- 1 (1-pound) bag baby carrots
- 1 bunch parsnips, peeled and cut into 1-inch pieces
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F and position a rack in the center of the oven.
- On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
- Cook’s Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 197 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 432 mg |
Reviews
Delicious and easy. Will make more often.
This was easy and delicious. We added a little cinnamon sugar for extra flavor.
Excellent
This is a wonderfully flexible dish. I used chunks of regular carrots instead of the baby carrots, added some red onion wedges I had on hand, and a half-dozen gloves of garlic. I also added about a tsp. of dill to the salt and pepper. I thought I had prepared way too much but the vegetables reduce in size as they cook and the quantities were just right.
This is easy and soooo tasty! What a nice alternative to mashed potatoes or pasta! And for those like me who love veggies, this is a great lunch from leftovers!
This was an excellent recipe! I also added rutabagas to the vegetables. My husband loved them. This was a healthy and very tasty recipe. I will make it often.
We tried this with the roasted chicken and it was unbelievable. We used potatoes instead of parsnips and used less oil-yummy! The sweet potatoes were delicious.
What a great combination of vegetables and a great way to make them! I couldn’t find Parsnips so I used Turnips and was still very pleases. Wonderful.
I normally don’t eat vegetables, but after viewing the show I tried this recipe. It was very, very, good. This has become a favorite in my home. Easy to make and ohhh soo gooood
I cooked this along with the Chicken last night and the veggies came out so good! My husband does not like sweet potatoes very much (I do!) but he loved the parsnips! Very tasty and easy!