Harvest Potatoes
Embrace the flavors of fall with this hearty and wholesome Harvest Potatoes recipe—a medley of roasted baby potatoes, carrots, parsnips, and red onion infused with garlic, fresh rosemary, and thyme. Perfectly roasted to golden perfection, this vibrant side dish is elevated with a touch of paprika for warmth and finished with a drizzle of balsamic vinegar for a tangy-sweet contrast. Ready in under an hour, this dish offers crispy edges, tender vegetables, and a burst of aromatic herbs in every bite. Ideal for cozy weeknight dinners or as a star side at your holiday table, these Harvest Potatoes are a simple yet elegant way to celebrate seasonal produce. Garnished with fresh parsley, they’re as visually stunning as they are delicious.
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Recipe Information
Ingredients
- 1.5 lb baby potatoes
- 2 cups carrots
- 1 cup parsnips
- 1 large red onion
- 4 whole garlic cloves
- 3 tbsp olive oil
- 1 tbsp fresh rosemary
- 1.5 tsp fresh thyme
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp balsamic vinegar
- 2 tbsp parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash the baby potatoes and cut them in half. Peel and slice the carrots into 1/2-inch thick pieces. Peel and slice the parsnips into similar-sized pieces to ensure even cooking.
Peel and quarter the red onion, then separate the layers slightly. Leave the garlic cloves whole but peel them.
Place the potatoes, carrots, parsnips, red onion, and garlic on the prepared baking sheet.
Drizzle the olive oil over the vegetables and sprinkle with fresh rosemary, thyme, paprika, salt, and pepper.
Use clean hands or a spatula to toss everything together, ensuring the vegetables are evenly coated with oil and seasonings.
Spread the vegetables out into a single layer on the baking sheet, making sure the cut sides of the potatoes are facing down for maximum crispiness.
Place the baking sheet in the preheated oven and roast for 25 minutes.
After 25 minutes, remove the baking sheet and gently toss the vegetables to ensure even cooking. Return to the oven and roast for an additional 15 minutes, or until the potatoes are golden and the carrots and parsnips are tender.
Remove from the oven and drizzle the balsamic vinegar over the roasted vegetables while they are still warm. Toss gently to coat.
Transfer the Harvest Potatoes to a serving dish and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 34.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4643 mg | 99% | |
*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.
