"Toss sweet potatoes, carrots, red onion, and parsnip with a little oil and herbs for a luscious side dish. Roast them alongside your meat entree, such as chicken, pork loin, or eye of round beef roast." — Better Homes and Gardens
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medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)
carrots, cut into 1-inch chunks
medium parsnip, peeled and cut into 1-inch pieces
medium red onion, quartered
dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
Very good and easy. Whole family loved it. Wasn't sure about sweet potatoes this way, so i combined white potatoes with it too, just in case. The sweet potatoes were just excellent though. Super! With no butter or sugar even. Excellent side dish with any main meat course.
Easy to make, but very average-tasting. The sweet potatoes were the best part, so don't leave them out.
Even my five year old picky eater wanted to eat some of it! I had different ingrediants on hand, and something else in oven at different temperature. So I used carrots, red onion, mushrooms and yellow squash (the zuchini type) and baked at 275 for about 45 minutes.. delicious! Will try other items similar, and at temperature as instructed.
Very good! The sweet potatoes tasted great done this way. We also liked the white potatoes, parsnips, carrots and pearl onions. We will be enjoying this one often.
We were tired of the same old Sweet Potatoes for Christmas, so I made this. It went over pretty good (for a group of people that object to change). It was easy to make and very tasty.
This is a great way to get your family to eat parsnip as it hard to tell which cube is parsnip and which is potato! I used baby carrots and a little less onion and it was well received. I did cook it for a little longer than it said and I found that 2 potatoes definately does not feed 6 people, so the recipe needs doubling.
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