Roasted Potatoes, Carrots and Parsnips

Roasted Potatoes, Carrots and Parsnips
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

Roasting vegetables is the best way to bring out their natural sweet flavor. It’s easy to do and these three fall veggies make a tasty medley.

  • Prep time
    25 min
  • Servings
    10 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 90

  • Total Fat 3g
    • Saturated Fat 0.4g
  • Cholesterol 0mg
  • Sodium 230mg
  • Total Carbohydrate 16g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 1g


  • large carrots (2-3/4 ounces each, peeled, ends trimmed, sliced on diagonal )
  • large parsnips (5-ounces each, peeled, ends trimmed, sliced on diagonal)
  • sweet potatoes (5-ounces each, peeled, cut into medium cubes)
  • olive oil
    2 tbsp
  • Kosher Salt
    1 tsp
  • fresh herbs (thyme, oregano, sage, or rosemary)
    2 tbsp
  • Freshly ground black pepper, to taste


  1. Heat the oven to 450 degrees F. In a large bowl, combine the vegetables with the oil, salt, and herbs. Toss to coat.

  2. Arrange vegetables on two parchment paper-lined baking sheets. Roast until soft on the inside and browned on the outside, about 20-30 minutes. Flip the vegetables halfway through the cooking.

  3. Serve warm or at room temperature.