These Oven-Roasted Sweet Potatoes with Parsnips and Carrots are flavored with onions, garlic, herbs, and seasoned salt. They're an easy side dish of crisply caramelized veggies that go perfectly with any main course.
Line a 15x10 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.
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.
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.
Course: Side Dish
Cuisine: American
Keyword: how to cook sweet potatoes, roasted parsnips, roasted root vegetables