Parsnips And Sweet Potatoes Roasted

Prep Time
Cook Time
Ready In

" This is a lovely combination of vegetables. Be generous with the garlic powder and Cajun spice. Do not over cook the parsnips when you are par boiling them.. Try to find a sweet potato that is about 2-3 inches across."

Original recipe yields 4 servings


  • Serving Size: 1 (211.3 g)
  • Calories 49.4
  • Total Fat - 1.7 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0.5 mg
  • Sodium - 55.6 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1.8 g
  • Sugars - 3.2 g
  • Protein - 1.6 g
  • Calcium - 40 mg
  • Iron - 0.8 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.1 mg

Step 1

Bring a pot of water to a boil, add prepared parsnips and boil for only 4 minutes, drain and run cold water over them

Step 2

On a cookie sheet lightly oiled place the raw sweet potato slices and par boiled parsnips in a single layer

Step 3

Lightly spray the veggies with oil, season well with salt and pepper, sprinkle on garlic powder and cajun spice

Step 4

Place in pre-heated 350 oven for 20 minutes, remove, sprinkle on the soy sauce, return to oven for a further 10 minutes or until tender

Tips & Variations

No special items needed.



Very good recipe for parsnips and sweet potatoes, doubled up on everything also added cayenne, I'll be making this again. Thanks Bergy

review by:
(12 Dec 2013)


I love roasted Fall vegetables, this was so good! I coated the veggies in a little olive oil instead of cooking spray and also added a few whole cloves of garlic, I think the Cajun spice really makes the vegetables come to life! Everyone loved this, thanks.

review by:
(20 Oct 2012)

Derf "RIP" Forever in our Kitchen

Very tasty side ! my parsnips were a little thin and got a wee bit over done but were still delicious as were the sweet potatoes. I didn't have any cajun spice but I did have some creole spice mix which worked very well. Thanks for posting !

(19 Feb 2012)