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Sweet Potatoes and Parsnips

4 | 3 Reviews
Total Time:Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.

TEST KITCHEN APPROVED

Sweet Potatoes and Parsnips

4 | 3 Reviews Add your review
Yield:10 servings
Prep:15 min
Cook:20 min
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Ingredients

  • 4 medium sweet potatoes (about 2 pounds), peeled
  • 4 medium parsnips (about 2 pounds), peeled
  • 1 large sweet onion, cut into wedges
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
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Directions

  1. Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts

3/4 cup: 169 calories, 6g fat (1g saturated fat), 0 cholesterol, 130mg sodium, 29g carbohydrate (0 sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.
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