Tuber Toss Potato Sweet Potato and Carrot
Get ready to elevate your veggie game with the vibrant and irresistible flavors of the Tuber Toss Potato Sweet Potato and Carrot recipe. This oven-roasted medley features hearty russet potatoes, naturally sweet sweet potatoes, and caramelized carrots, all seasoned to perfection with smoky paprika, fragrant thyme, and a hint of garlic. Tossed with olive oil and roasted until golden and crispy, these vegetables deliver a delightful contrast of textures—crispy edges and tender insides. With just 15 minutes of prep time, this nutrient-packed dish is ideal as a side for roasted meats or as a standalone snack bursting with wholesome goodness. Finished with a sprinkle of fresh parsley, this recipe is as visually stunning as it is delicious. Perfect for busy weeknights or casual gatherings, it’s easy, healthy, and full of roasted flavor—a true celebration of root vegetables!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 medium Sweet potatoes
- 3 large Carrots
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash and peel the russet potatoes, sweet potatoes, and carrots if desired. Alternatively, you can leave the peels on for added texture and nutrients — just give them a good scrub.
Cut the potatoes, sweet potatoes, and carrots into roughly 1-inch cubes or chunks. Try to keep the pieces uniform in size for even cooking.
Place the cut vegetables in a large mixing bowl. Drizzle them with olive oil and toss to coat evenly.
In a small bowl, combine garlic powder, smoked paprika, dried thyme, salt, and black pepper. Sprinkle the seasoning mix over the vegetables and toss again until all pieces are evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid crowding to ensure the vegetables roast and crisp up rather than steam.
Bake in the preheated oven for 30-35 minutes, flipping the vegetables halfway through to promote even browning. The vegetables are done when they are fork-tender and golden brown on the edges.
Remove the baking sheet from the oven and let the vegetables cool slightly. If desired, sprinkle with freshly chopped parsley for a touch of color and freshness.
Serve warm as a side dish with your favorite protein or enjoy on its own as a hearty vegetable medley.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 6.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value 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.
