Sweet Potatoes and Parsnips Recipe

4.5 3 3
Sweet Potatoes and Parsnips Recipe
Sweet Potatoes and Parsnips Recipe photo by Taste of Home
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Sweet Potatoes and Parsnips Recipe

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4.5 3 3
Publisher Photo
Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Directions

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 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally. Yield: 10 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sweet Potatoes and Parsnips in Light & Tasty October/November 2001, p14

Nutritional 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.

  • 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
  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 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally. Yield: 10 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sweet Potatoes and Parsnips in Light & Tasty October/November 2001, p14

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ms11145 User ID: 1604521 242172
Reviewed Jan. 20, 2016

"I omitted the microwave step . I simply roasted all of the vegetables together on a baking sheet, stirring occasionally. I used seasoned garlic salt. I also did use this much olive oil, just enough to cover lightly."

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Nutsy16 User ID: 5711537 38647
Reviewed Oct. 28, 2013

"This was a nice recipe for fall. I used turnips rather than parsnips, omitted the allspice, and added a sliced apple before putting it in the oven. I will make this again"

MY REVIEW
lillybea User ID: 199984 50514
Reviewed Oct. 11, 2008

"am doing the prep today for our Canadian Thanksgiving tomorrow...adding spices and oil now may not be wise...will let you all know"

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