Sweet Potatoes and Parsnips

4 medium sweet potatoes (about 2 pounds), peeled
4 medium parsnips (about 2 pounds), peeled
1 large Vidalia or other sweet onion, cut into wedges
1/4 cup olive or canola oil
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices.

Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish.

Cover and microwave on high for 3 minutes. stir; cover and cook 2 minutes longer. Add remaining ingredients; toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray.

Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally. Makes 10 servings.