These Oven Roasted Sweet Potatoes and Parsnips with Carrots are the homespun, seasonal side dish you need in your life! Onions, garlic, herbs, and seasoned salt add a ton of flavor to these crispy caramelized root veggies.
Hearty, Easy Roasted Winter Veggies
Are you looking for a comforting, rustic side dish that’s super easy? Then, you’ve found it! Made with nourishing sweet potatoes, carrots, and parsnips, this simple medley of root veggies turns into a complex blend of sweet, roasted texture and taste, with only a few minutes of prep and a simple sheet pan baking method.
That’s right, in this recipe, 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 are a hot oven, some simple seasonings, and a sheet pan.
Simple, wholesome food here! Seriously you guys, this recipe is so easy and so healthy, you’ll want to make it every night! Let’s take a closer look:
- 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.
How to Make Oven-Roasted Sweet Potatoes and Parsnips with Carrots
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 then roast!
- 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 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
Roasting veggies is satisfying and easy! And you can guarantee a good result, especially if you follow these helpful hints. These are my top tips for perfect oven-roasted vegetables!
- Customize the Veggies: While sweet potatoes, carrots, and parsnips are a great combination, you can do a lot of other combinations, too! Winter squash, rutabaga, wedges of cabbage, and potatoes are all great options.
- Don’t Crowd the Pan: If you don’t have a jelly roll pan, use a couple of smaller pans so that you don’t have to crowd the veggies together. Giving them a little space helps them brown well and crisp up.
- 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.
Roasted vegetables go perfectly with almost any main course, from chicken to pork to a vegetarian main dish. Need some inspiration? I got you, fam!
- Balsamic Chicken: Sharp, bold, and juicy, Caprese Balsamic Baked Chicken Breasts are a perfect match for golden-brown roasted winter veggies.
- Pork Chops: Classic Ranch Pork Chops are well-seasoned, tender, and moist! The sweetness of the pork 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.
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.
Oven-Roasted Sweet Potatoes with Parsnips and Carrots
- 1 ½ 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 Fresh ground black pepper
- Preheat oven to 450˚F.
- Line a 15×10 jelly roll pan with parchment paper or foil. Set aside.
- In a large mixing bowl combine 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.
- Transfer vegetables to the prepared pan.
- Roast for 30 to 35 minutes, or until vegetables are tender and browned, stirring the veggies half way through cooking.
- Remove from oven and let stand few minutes.
- Taste for salt and pepper; adjust accordingly.
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.
18 comments on “Roasted Sweet Potatoes, Parsnips, and Carrots”
Is there a way to make this in a crockpot? Turkey will be in oven.
Thanks for any guidance!
Sure! Cut up the vegetables as suggested in the recipe, dress them with olive oil and seasonings, and then place the veggies in your slow cooker insert, cover, and cook on LOW for about 4 hours, or until tender.
This is so easy and so good!! Everyone at my house loved it.
Excellent flavors! This was a great side dish
All the Fall flavors in one dish! I will make it for Thanksgiving for sure!
I hope you’ll enjoy it! Thank YOU! 🙂
Delicious way to cook parsnips! Even my picky eater loved them.
That’s wonderful! I’m very happy everyone loved it! Thank YOU! 🙂
I am such a sucker for roasted veggies. That caramelized goodness gets me every time. I need to add parsnips!
I hope you’ll enjoy these! Thank YOU! 🙂
Great recipe! I love how this went very good with almost everything! Will definitely try again.
Thank YOU! I’m very happy you loved it!
This is the tastiest side dish that would be wonderful with just about anything!!
Thank you so much! I hope you’ll enjoy it! 🙂
Made these veggies last night to accompany a roast chicken and my whole family devoured every last bite! Simple to make, healthy, and delicious…I’ll be making this side dish often!
That’s great to hear! I’m very happy you and your family loved it! Thank you so much! 🙂
Delicious and I love all of the colors! Great recipe, will definitely make it again.
Thank you so much! I’m very happy you loved it! 🙂