Parsnip Sweet Potatoes Roasted Recipes

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Steps:

• Preheat oven to 425 degrees. Toss sweet potatoes and parsnips with reserved duck fat. Mix together salt, chili powder, and cinnamon. Sprinkle vegetables with seasoning mixture, and toss to coat well. Spread in a single layer on a rimmed baking sheet.
• Roast vegetables for 15 minutes. Remove from oven, and toss in orange wedges and thyme. Roast, stirring halfway through, until vegetables are golden brown and tender, about 30 minutes. Drizzle with molasses.

Steps:

• Put the prepared parsnips in boiling water for 5 minutes, drain well.
• Spread the veggies out in a single layer on paper towels.
• Spray lightly with veggie oil.
• Sprinkle with the garlic powder, Cajun spice mix& salt/pepper.
• Transfer the veggies to a baking stone or cookie sheet, single layer.
• Bake in 350f oven for 20 minutes, sprinkle with the soy sauce return to oven for a further 10 minutes minutes or until tender.
• Serve hot.

Steps:

• Preheat oven to 450*.
• Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper.
• Shake until well coated.
• Spread in a single layer on a cookie sheet.
• Roast until golden, turning once, about 25 minutes.

Steps:

• Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
• Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
• Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
• Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.

Steps:

• 1. Heat oven to 400. In bowl, toss beets w/ 1/2 tbsp oil to coat. Spread in single layer on lg baking sheet. In lg resealable bag, mix remaining oil, garlic powder, salt, pepper and sugar. Place parsnips, onion and sweet potato in bag. Seal bag, shake to coat. Bake beets for 15 min. Add other veggies to baking sheet. Bake 45 min, stirring occasionally, until veggies are tender.