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Mashed Roasted Root Vegetables with Herbs RecipeMashed Roasted Root Vegetables with Herbs


Mashed Roasted Root Vegetables Recipe

Trade your mashed white potatoes for a more creative side dish that is full of nutrient-rich root vegetables. This recipe uses parsnips and white sweet potatoes that have been roasted to bring out the deep caramelized flavors. A little heart-healthy olive oil cuts saturated fat, and fresh herbs reduce the need for excess salt.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 3.5g
2%Saturated Fat 0.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 88mg
Total Carbohydrate 22g
Dietary Fiber 4.1g
Sugars 3.7g
Protein 1.4g
Vitamin C 29%Vitamin A 0%
Iron 3%Calcium 3%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 20 minutes

Baking time: 40 minutes


  • 1 ½ cups peeled and chopped parsnip
  • 1 cup peeled and chopped white sweet potato
  • ¾ cup chopped white onion
  • 3 cloves garlic, peeled
  • 1 tbsp olive oil
  • ½ tsp fresh thyme leaves
  • ¼ cup unsalted vegetable or chicken stock, warmed
  • ½ tsp fresh chopped parsley
  • 1/8 tsp fine ground sea salt
  • 1/8 tsp ground black pepper


  1. Preheat the oven to 400 degrees F.
  2. Spread the parsnip, sweet potato, onion, and garlic on a baking sheet. Drizzle with ½ tablespoon of olive oil and add the thyme. Stir well to coat the vegetables in oil. Spread in a single layer. Bake for 40 minutes. Remove the pan from the oven, and stir the vegetables 2 to 3 times during baking.
  3. Transfer the vegetables to a bowl. Pour in the remaining ½ tablespoon of olive oil and the stock. Use an immersion blender to puree the vegetables until no large chunks remain.
  4. Stir in the parsley, salt, and pepper, and serve.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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