Description
Easy side dish with delicious vegetables. Perfect side dish meal for a weeknight or family gathering or holiday party.
Ingredients
- 3 Sweet Potatoes or Yams
- 1 lb parsnips
- 2 small delicata squashes
- ½ onion chopped
- 2 tablespoon Olive Oil (Affiliate Link)
- 1 teaspoon of cinnamon (Affiliate Link) ground
- 1 /2 teaspoon allspice ground
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon pink Himalayan salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees.
- For the sweet potatoes: Wash and peel the sweet potato. Cut in half longways. Then, cut them into ½ inch pieces. Set aside.
- For the parsnip: Wash and peel the turnips. Then, cut them longways into half-moons. And cut them into ½ inch pieces. Set aside.
- For the Delicata Squash: Wash the squash. Then, cut longways in half. Remove the seeds from the inside. Cut the squashes into ½ inch slices. Set aside.
- For the Onion: Chop the onion into pieces. Set aside.
- Place the sweet potatoes, parsnip, delicata squash, and onion in a large bowl. Add the olive oil (Affiliate Link). Stir the cinnamon (Affiliate Link), nutmeg, cloves, salt, and pepper together. Then sprinkle on top and stir.
- Cover with plastic wrap and let sit for a few hours. This helps the flavors adhere to the vegetables.
- On two baking sheets (Affiliate Link), spread out the vegetable so they will crisp up. The more space around the vegetable, the more it will be likely to get roasted and brown.
- Add the baking sheets (Affiliate Link) to the preheated oven. Bake for 15-20 minutes and check it. Turn over the vegetables and add another 7-10 minutes until the vegetables are brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Roasted vegetables
- Method: oven roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 178.22 kcal
- Sugar: 3.31 g
- Sodium: 159.37 mg
- Fat: 3.8 g
- Saturated Fat: 0.57 g
- Trans Fat: 0.0 g
- Carbohydrates: 36.29 g
- Fiber: 6.81 g
- Protein: 2.42 g
- Cholesterol: 0.0 mg