Why Make This Recipe
Oven-roasted sweet potatoes with parsnips and carrots is a wholesome dish that brings together the natural sweetness of root vegetables. This recipe is not only easy to follow but also bursts with flavor and nutrients, making it a perfect addition to any meal.
The combination of sweet potatoes, parsnips, and carrots creates a colorful side dish that complements many main courses. Plus, roasting vegetables enhances their flavors and brings out their natural sugars, resulting in a tasty and satisfying dish.
Equipment Needed for Oven-Roasted Sweet Potatoes with Parsnips and Carrots
To make this delicious recipe, you will need a few simple kitchen tools. First, a large mixing bowl is essential for combining the vegetables and seasonings. A cutting board and a sharp knife will help you cut the vegetables into the right sizes.
You will also need a measuring cup and spoons to accurately measure your ingredients. Finally, a 15×10 jelly roll pan lined with parchment paper or foil is essential to roast the vegetables evenly in the oven.
What You Need to Make 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
How to Cook Oven-Roasted Sweet Potatoes with Parsnips and Carrots: Step by Step
Start by preheating your oven to 450˚F. This high temperature will help caramelize the vegetables, making them deliciously sweet.
Next, line a 15×10 jelly roll pan with parchment paper or foil and set it aside. The lining helps prevent the vegetables from sticking and makes cleanup easier.
In a large mixing bowl, combine the cubed sweet potatoes, onion wedges, carrot pieces, parsnips, and minced garlic. It is important to cut everything to about the same size to ensure even cooking.
Now, add the three tablespoons of olive oil to the bowl. This will help the vegetables roast nicely and prevent them from drying out. Next, season the mixture with Italian seasoning, seasoned salt, and freshly ground black pepper. Toss the vegetables until they are well combined and everything is evenly coated with the oil and seasonings.
Transfer the seasoned vegetables to the prepared pan, spreading them out evenly. This helps them roast properly. Place the pan in the preheated oven. Roast the vegetables for 30 to 35 minutes until they are tender and have a nice golden-brown color. Stir the veggies halfway through cooking to promote even browning and ensure they cook uniformly.
Once they are done roasting, remove the pan from the oven and allow the vegetables to stand for a few minutes. This helps them finish cooking and makes them easier to handle. Before serving, taste the vegetables and adjust the salt and pepper as needed. Finally, serve your delicious oven-roasted sweet potatoes with parsnips and carrots immediately.
How to Serve Oven-Roasted Sweet Potatoes with Parsnips and Carrots
Serving oven-roasted sweet potatoes with parsnips and carrots is simple and versatile. This dish can be served hot right from the oven as a side to various meals. The colorful mix makes it visually appealing, and its flavors complement many different main courses.
For a more gourmet touch, you might want to sprinkle some fresh herbs like parsley or thyme over the roasted vegetables before serving. These herbs add freshness and color to the dish.
If you want to elevate the dish further, consider drizzling a bit of balsamic glaze over the top. It adds a tangy sweetness that pairs beautifully with the roasted vegetables.
What to Serve with Oven-Roasted Sweet Potatoes with Parsnips and Carrots
This dish pairs wonderfully with a variety of main courses. You can serve it alongside roasted chicken or turkey for a comforting and hearty meal.
It also goes well with grilled fish or steak, making it a great side for a barbecue or family dinner. For vegetarian options, consider serving it with a quinoa salad or a hearty grain dish.
Additionally, this roasted vegetable mix can be an excellent base for a bowl meal. Top it with protein, such as chickpeas or shredded chicken, and a drizzle of tahini sauce for a complete meal.
How to Store Oven-Roasted Sweet Potatoes with Parsnips and Carrots
Storing leftover oven-roasted sweet potatoes with parsnips and carrots is easy. Allow the vegetables to cool to room temperature. Once cooled, transfer them to an airtight container.
Store the container in the refrigerator, where the roasted vegetables will stay fresh for about 3 to 5 days. If you would like to keep them longer, you can freeze them.
For freezing, make sure they are completely cool and spread them out on a baking sheet first. Once frozen, transfer the vegetables to a freezer-safe bag or container. They will last in the freezer for up to 3 months.
Tips to Make Oven-Roasted Sweet Potatoes with Parsnips and Carrots
When making oven-roasted sweet potatoes with parsnips and carrots, there are a few tips to keep in mind. First, be sure to cut all the vegetables into uniform sizes. This ensures even cooking and makes sure everything is roasted perfectly.
Don’t be afraid to experiment with different seasonings. While Italian seasoning is a great choice, you can also try adding smoked paprika or cumin for a different flavor profile.
If you want your vegetables to be extra crispy, consider roasting them on a wire rack placed inside the jelly roll pan. This allows hot air to circulate around the vegetables, promoting crispiness.
Variation
You can easily customize this recipe to suit your preferences or what you have on hand. Instead of parsnips, you could use turnips or even butternut squash.
Adding other vegetables like Brussels sprouts, bell peppers, or zucchini can make the dish even more colorful and nutritious. Adjust the cooking time accordingly based on the vegetables you choose.
Finally, if you like a bit of heat, try adding a pinch of cayenne pepper to the mixture before roasting. This adds a nice kick to the sweet and savory flavors.
Best Time to Make Oven-Roasted Sweet Potatoes with Parsnips and Carrots
Oven-roasted sweet potatoes with parsnips and carrots is a fantastic dish for any season. However, it is especially popular in the fall and winter months when root vegetables are in abundance.
This recipe is perfect for holiday gatherings or potlucks, making it a great choice for Thanksgiving or Christmas dinners.
You can also make it on a cozy weekend night when you want something comforting and easy to prepare.
Common Mistakes to Avoid
To achieve the best results with oven-roasted sweet potatoes with parsnips and carrots, there are a few common mistakes to avoid. One mistake is overcrowding the pan.
If you place too many vegetables in the pan, they will steam instead of roast. This can lead to soggy vegetables instead of a crispy, caramelized outcome.
Another mistake is not preheating the oven sufficiently before roasting. Make sure your oven is at the right temperature for the best roasting experience.
Lastly, be cautious not to overlook the vegetables. Keep an eye on them as they roast to prevent burning, while still allowing enough time for them to develop those lovely brown edges.
Nutritional Notes
Oven-roasted sweet potatoes with parsnips and carrots is a nutritious dish packed with vitamins. Sweet potatoes are an excellent source of vitamin A, important for vision and immune function.
Carrots are rich in beta-carotene, another nutrient that supports eye health. Parsnips provide fiber, which aids digestion and helps maintain healthy cholesterol levels.
In addition to being delicious, this dish can be part of a balanced diet, contributing to your daily intake of vegetables.
FAQs
Can I use different vegetables?
Yes, you can replace the parsnips or carrots with other root vegetables like turnips or even butternut squash.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 to 5 days or frozen for up to 3 months.
Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and season them ahead of time. Just roast them when you are ready to serve.
Conclusion
Oven-roasted sweet potatoes with parsnips and carrots is a delicious and simple recipe that brings comfort and nutrition to your table. With its easy preparation and great flavor, it’s perfectly suited for any occasion.
Whether served as a side at family dinners or enjoyed as a nutritious meal prep option, this dish offers versatility and satisfaction. So, gather your ingredients, preheat your oven, and enjoy making this delightful recipe!
