Peel, trim, and cut carrot and parsnip into 1/2" pieces.

Place vegetables on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and half the seasoning blend (reserve remaining for meatballs). Spread into a single layer on one half of baking sheet. Roast in hot oven until starting to brown, 5-8 minutes.

Carefully remove from oven. Vegetables will finish cooking in a later step.

While vegetables roast, prepare ingredients.

Coarsely crush crackers.

Cut mushrooms into 1/4" slices.

In a mixing bowl, combine turkey, ricotta, crushed crackers, remaining seasoning blend, and a pinch of salt and pepper. Form mixture into eight equally-sized meatballs.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan and sear until browned on two “sides,” 2-3 minutes per side.

Remove from burner. Transfer meatballs to empty half of baking sheet. Wipe pan clean and reserve.

Roast in hot oven until vegetables are tender and meatballs reach a minimum internal temperature of 165 degrees, 10-12 minutes.

While vegetables and meatballs roast, make gravy.

Return pan used to cook meatballs to medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan and cook undisturbed until browned and tender, 5-7 minutes, stirring once halfway through.

Stir in Stroganoff sauce until heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, spooning mushroom gravy over meatballs. Bon appétit!