Roasted Sweet Potatoes With Parsnips
Nov 07, 2021, Updated Oct 07, 2023
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These oven-roasted sweet potatoes with parsnips are a homespun, seasonal side dish you need in your life! The mix of carrots, onions, garlic, herbs, and seasoned salt adds a ton of flavor to these crispy caramelized root veggies.
Hearty Roasted Sweet Potatoes Recipe
If you need a comforting, rustic side dish that’s super easy, this is it. Made with nourishing sweet potatoes, carrots, and parsnips, this simple medley of root veggies turns into a nice blend of sweet, roasted texture and flavor with only a few minutes of prep time and a simple sheet-pan baking method. Your oven does practically all the work! Each bite-sized chunk of veggie goodness turns into a fork-tender, caramelized piece of perfection. All you need is a hot oven, seasonings, and a sheet pan.
Why You Should Make These Roasted Root Vegetables
- Quick & Easy: The recipe requires minimal prep time. With some simple seasonings and a sheet pan, you can easily make this delicious side dish.
- Adaptable: You can easily tweak the seasonings or mix in different root veggies according to your preferences and needs.
- Tasty: Vegetables have never tasted so good, honest! The hot oven ensures the vegetables are tender, crispy, and caramelized to perfection.
Recipe Ingredients
- Sweet Potatoes: The sweet potatoes should be cut into 1-inch cubes.
- Onions: Cut your onions into wedges. Any type of onion will do: sweet, white, red, or yellow.
- Carrots and Parsnips: Like the sweet potatoes, cut your carrots and parsnips into 1-inch chunks.
- Garlic: Minced fresh garlic has the brightest, boldest flavor, but garlic powder or garlic from a jar is also fine!
- Olive Oil: Roasted veggies are extra-crispy and caramelized when tossed with oil before baking.
- Italian Seasoning: Pre-blended Italian seasoning is an easy way to add tons of flavor to the veggies. Feel free to change it up and use whatever seasonings you like, though—this recipe is very flexible!
- Seasoned Salt: You can substitute regular salt, if you prefer.
- Pepper
How To Roast Root Vegetables
If you’re already familiar with making roasted veggies, then you already know how easy this is! All you have to do is coat the vegetables with oil and seasonings and pop them in the oven.
- Prep the Pan and Preheat the Oven. Before you start, make sure your oven is preheating to 450˚F. A good, hot oven produces the best roast vegetables. Next, line a large sheet pan (a 15×10 jelly roll pan works perfectly) with parchment paper or foil, and set it aside.
- Season the Vegetables. In a large mixing bowl, toss the cubed sweet potatoes, onion wedges, carrots, parsnips, and garlic with the olive oil and seasonings.
- Roast. Arrange the veggies in a single layer on the prepared pan. Roast for 30 to 35 minutes, or until the vegetables are tender and browned. Stir the veggies halfway through cooking to ensure even cooking.
- Enjoy! Remove the cooked veggies from the oven, and let them stand for a few minutes. Then taste for salt and pepper, adjust accordingly, and serve warm.
Should you peel parsnips before roasting?
To peel, or not to peel… It’s up to you! If you have fresh young parsnips, then all they really need is a scrub and a wash. However, for larger, older parsnips (or parsnips coated in wax for shipping and storage), peeling is probably best. You should also cut the tough cores away from any large, older parsnips.
Tips for Success
- Brighten The Dish: When the veggies are done roasting, adding a sprinkle of fresh lemon juice, chopped fresh herbs, or Parmesan can enhance the flavors even more.
- Don’t Crowd the Pan: If you don’t have a jelly roll pan, use a couple of smaller pans so you don’t have to crowd the veggies. Giving them a little space helps them brown well and crisp up.
- Customize the Veggies: While sweet potatoes, carrots, and parsnips are a great combination, you can mix and match other veggies, too! Winter squash, rutabaga, cabbage wedges, and potatoes are all great options.
What To Serve With Roasted Vegetables
- Balsamic Chicken: Sharp, bold, and juicy, Caprese Balsamic Baked Chicken Breasts are a perfect match for golden-brown roasted winter veggies.
- Roasts: Roasted vegetables will always be the ideal side dish for this Perfect Roast Turkey to my Honey Garlic Glazed Pork Loin and this classic Roasted Beef Tenderloin.
- Pork Chops: Classic Ranch Pork Chops are well-seasoned, tender, and moist! The sweetness of the pork and gravy in these Smothered Pork Chops complements the sweetness of the lightly caramelized vegetables.
- Mac and Cheese: This hearty Keto Mac and Cheese can be made with or without bacon, but either way, it’s a cozy meal alongside these perfect oven-roasted root veggies.
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Roasted Sweet Potatoes with Parsnips and Carrots
Ingredients
- 1½ pounds sweet potatoes, cut into 1-inch cubes
- 2 large onions, each cut into 6 wedges
- 1 pound carrots, cut into 1-inch pieces
- 10 to 12 ounces parsnips, cut into 1-inch pieces
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon italian seasoning
- 1 teaspoon seasoned salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prep. Preheat the oven to 450˚F. Line a 15×10 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.
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.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store and Reheat Leftovers
- To refrigerate your leftovers, store them in airtight containers and keep them in the refrigerator for 3 to 4 days.
- To freeze, place the veggies in freezer bags and press out as much air as possible before sealing. Store in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat, spread the veggies out on a baking sheet lined with parchment. Bake at 450˚F until heated through, stirring once or twice during the cook time.
I’d like to make this for Thanksgiving. I have a lot of other things to cook in the oven as well. Can I roast these veggies ahead of time? How would I reheat to serve?
Yes, you can make them ahead. I suggest undercooking them just a bit, and when ready, reheat them in the oven at 425˚F to 450˚F until heated through and tender.