Roasted Sweet Potatoes, Carrots and Parsnips

Roasted Sweet Potatoes, Carrots and Parsnips

Health Rating
Prep Cook Ready in Servings
15 min 1 h 1 h 15 min 1


1 dash Black pepper (or to taste)
4 medium Carrots
1 tsp Garlic powder
3 tbsp Olive oil
1/2 tsp Oregano, dried
1/4 tsp Rosemary, dried
1 dash Salt (or to taste)
3 medium potato Sweet potato
1/2 tbsp, leaves Thyme, dried


Preheat oven to 400F (200C). Line baking dish with parchment paper. 

Peel potatoes, parsnips and carrots. Cut the potatoes into wedges. Leave the parsnips and carrots whole. If they're too large however, cut them into smaller pieces. 

Place the vegetables in a large bowl, add the oil, herbs and seasonings. Toss well to combine. Add more oil if the vegetables look too dry. 

Spread the coated vegetables evenly onto the baking dish and bake for 45 minutes to 1 hour. 

Nutrition Facts

Per Portion

Calories 838  
Calories from fat 378  
Calories from saturated fat 53  
Total Fat 42  g
Saturated Fat 5.9  g
Trans Fat 0.0  g
Polyunsaturated Fat 4.7  g
Monounsaturated Fat 30  g
Cholesterol 0  mg
Sodium 542  mg
Potassium 2160  mg
Total Carbohydrate 106  g
Dietary Fiber 19  g
Sugars 28  g
Protein 9.1  g

Dietary servings

Per Portion

Vegetables 9.2

Energy sources

Pygal 51% 467.738977074 196.390827799 45% 292.891448512 205.590692025 4% 368.029977439 108.070252158 51% 45% Carbohydrates Fat Protein
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada