Mean's Roasted Parsnips Carrots Recipe

Elevate your Thanksgiving or holiday spread with this irresistible roasted root vegetable medley! This recipe, inspired by a renowned chef, features a delightful blend of sweet potatoes, carrots, and parsnips, roasted to perfection with aromatic rosemary and thyme and a touch of medium sherry. Forget bland side dishes – this vibrant and flavorful medley will impress even the pickiest eaters. The perfect side dish or a stunning appetizer, this recipe is easy to follow and delivers exceptional results. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 35 mins
Calories 748.4 kcal
Protein 13g
Rating 4.4 (8 Reviews)
Mean's Roasted Parsnips Carrots 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mean's Roasted Parsnips Carrots

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How to Make Mean's Roasted Parsnips Carrots

  1. Preheat oven to 400°F (200°C).
  2. Peel and chop 1 lb sweet potatoes into 1-inch cubes.
  3. Peel and chop 1 lb carrots into 1-inch pieces.
  4. Peel and chop 1 lb parsnips into 1-inch pieces.
  5. In a large bowl, combine the sweet potatoes, carrots, and parsnips.
  6. In a small bowl, whisk together 1/4 cup medium sherry, 2 tablespoons olive oil, 2 teaspoons dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  7. Pour the sherry mixture over the vegetables and toss to coat evenly.
  8. Spread the vegetables in a single layer on a large baking sheet.
  9. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
  10. Serve warm and enjoy!

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

196g

Fat

110g

Carbs

35g