Roasted Potatoes, Parsnips and Carrots

Roasted Potatoes, Parsnips and Carrots

Roasting potatoes, parsnips and carrots have been one of my favorite side dishes lately. Love root vegetables' sweetness that is enhanced once roasted. This is by far one of the easiest side dishes, perfect for any occasion. As Thanksgiving is approaching this simple side dish might be a perfect choice alongside turkey.

 

This root vegetable combination is simple and delicious. They get crispy on the outside and soft in the inside. You can choose whatever spices or herbs you prefer, there is no rule here.

 

Kids really love this dish, I am happy I found such a good healthy way to make them eat various root vegetables. If your kids doesn't eat parsnips or carrots in other dishes they will love them cooked this way.


Related Recipes:
Roasted Baby Potatoes
Parmesan Roasted Baby Potatoes
Brown Sugar Glazed Carrots
Baked Potato Wedges

 

Recipe slightly adapted after jamieoliver

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Ingredients
  • Makes about 3-4 servings
  • 2 pounds potatoes, cut into wedges
  • 6 parsnips
  • 7-8 small carrots
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper
  • 4 tbsp olive oil
  • Mixed herbs: thyme, oregano, rosemary, your choice
  • green onion or parsley for garnish, optional
Directions
  1. Preheat oven to 400 F (200C). Line a baking sheet with parchment paper.
    Roasted Potatoes Parsnips and Carrots step 1
  2. Peel potatoes, parsnips and carrots. If carrots and parsnips are too large cut them in halves lengthwise, otherwise leave them whole.  Cut the potatoes into wedges.
    Roasted Potatoes Parsnips and Carrots step 2
  3. Place the vegetables into a large bowl and add salt, pepper, spices, herbs and oil. Toss well to combine. Add more oil if too dry.
    Roasted Potatoes Parsnips and Carrots step 3Roasted Potatoes Parsnips and Carrots step 4
  4. Spread the vegetables evenly on the prepared baking sheet.
  5. Bake for 45 minutes to 1 hr, until crispy on the outside and beautifully roasted.
Roasted Potatoes, Parsnips and Carrots-1
Roasted Potatoes, Parsnips and Carrots-2
Nutrition facts 1 Serving - Calories:339, Fat:10.9g , Saturated Fat:1.6 g, Unsaturated Fat:0.0 g, Carbohydrates:57.9 g, Sugar:11.0 g , Fiber:11.2 g, Protein:5.6 g, Cholesterol:0 mg, Calories from Fat 98, Sodium 94mg, Potassium 1506mg, Vitamin A 357%, Vitamin C 103%, Calcium 8%, Iron 10%, Nutrition Grade A, daily percent values are based on a 2000 calorie diet
On November 19, 2014 at 11:26 pm, Mira said...
I love roasted veggies and these look just perfect! Would love to make some soon! Thanks for sharing :)
On November 21, 2014 at 12:03 am, Thalia @ butter and brioche said...
Love roast veggies - this is definitely a delicious dish that I must make!
On November 22, 2014 at 09:11 pm, Maureen said...
I could make a meal of these roasted vegetables. I just love them!
On November 23, 2014 at 06:24 pm, Joy & Feast said...
I love when root vegetables are roasted whole. The carrots and parsnips look amazing next to the quartered potatoes. In addition, I think it's important to always save carrot tops for salads, soups, sauces, and of course by the looks of your photo garnish.
On November 24, 2014 at 03:23 am, good food lancashire said...
looked beautiful, delicious and healthy.Love this! Made in many times.
On November 24, 2014 at 06:54 am, Rosa said...
A great combo! Absolutely mouthwatering... Cheers, Rosa
On November 24, 2014 at 10:28 pm, Lindsey @ American Heritage Cooking said...
Roasted veggies are my favorite weeknight side dish. Sometimes I just eat them for dinner! Yours look amazing! Love how you cut them lengthwise. Beautiful!
On December 01, 2014 at 02:32 am, Sara @ Don't Feed After Midnight said...
The perfect side dish!! Parsnips are so underrated for some reason but they taste so so good!
On March 22, 2016 at 10:20 am, Julie said...
I am health conscious and enjoy good quality meals. I am always looking for new recipes, I came across this one, it looked so good, and healthy I had to try it. I made it for the first time as a side dish for my husbands birthday meal. I used small new potatoes cut in half, I think it looked better with the whole roasted cauliflower and Filet Mignon. we will never forget this meal and I intend to make this vegetable dish often, and refer others to this web site. I look forward to trying some of your other recipes. Thank you
Re:

Oh I am so glad you enjoyed this way of preparing the side dish:) Hope you will share my blog with your family and friends Julie, and happy Easter

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