This is a really delicious side dish. It is great as a holiday side dish or as a winter meal.

Roasted Parsnips, Carrots and Sweet Potatoes

Serving Size: 4


  • 1 large sweet potato, peeled and cut into rounds and half moons
  • 1 lb. parsnips, peeled and cut into rounds
  • 2-3 carrots, peeled and cut into rounds
  • 1 orange, zest
  • ½ cup orange juice
  • 2 tablespoons fresh rosemary, chopped
  • 3 tablespoons olive oil
  • ¼ cup hazelnuts, chopped and toasted
  • salt and pepper
  • garnished with rosemary sprigs

Roasted Parsnips, Carrots and Sweet Potatoes


  1. Preheat the oven to 450°F/230°C.
  2. Mix the orange juice, zest, chopped rosemary, olive oil, salt and pepper in a medium large bowl.
  3. Whisk well to blend.
  4. Add the peeled and sliced sweet potatoes, parsnips, and carrots.
  5. Toss well so all the vegetables are covered in the sauce.
  6. Place the vegetables in a casserole dish.
  7. Cover with aluminum foil and bake covered for 15 minutes.
  8. After 15 minutes, remove the aluminum foil and continue to bake for 10 to 15 minutes longer or until the vegetables are tender.
  9. While the vegetables are roasting, toast the hazelnuts in a dry frying pan.
  10. When the vegetables are tender, remove from the oven, sprinkle the hazelnuts on top.
  11. Garnish with extra rosemary sprigs.