Ingredients Jump to Instructions ↓

  1. 4 medium sweet potatoes (about 2 pounds), peeled

  2. 4 medium parsnips (about 2 pounds), peeled

  3. 1 large sweet onion, cut into wedges

  4. 1/4 cup olive oil

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon ground allspice

  7. 1/4 teaspoon garlic powder

  8. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  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.


Send feedback