Roasted Potatoes Carrots Parsnips and Brussels Sprouts
Elevate your dinner table with this colorful and hearty recipe for Roasted Potatoes, Carrots, Parsnips, and Brussels Sprouts—a perfect medley of crisp, caramelized vegetables infused with the earthy flavors of fresh rosemary, thyme, and garlic. This easy-to-make dish combines golden baby potatoes, vibrant carrots, nutty parsnips, and tender Brussels sprouts, all roasted to perfection in a drizzle of olive oil and seasoned with sea salt and black pepper. With just 20 minutes of prep and 40 minutes in the oven, this roasted vegetable recipe is a versatile side dish ideal for weeknight meals or festive holiday feasts. Serve warm to enjoy the irresistible aroma and rich, savory flavors!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 300 grams carrots
- 300 grams parsnips
- 300 grams Brussels sprouts
- 4 tablespoons olive oil
- 3 cloves garlic cloves
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper or lightly grease them with olive oil.
Thoroughly wash and scrub the baby potatoes, carrots, and parsnips. Pat them dry with a clean towel.
Cut the potatoes into bite-sized halves or quarters, depending on their size. Peel the carrots and parsnips and cut them into sticks about 1 cm thick. Trim the ends of the Brussels sprouts and cut them in half.
Place all the prepared vegetables in a large mixing bowl.
In a smaller bowl, whisk together the olive oil, minced garlic cloves, chopped rosemary, chopped thyme, sea salt, and black pepper.
Pour the olive oil mixture over the vegetables and toss well to coat everything evenly.
Spread the vegetables out in a single layer across the baking sheets. Make sure the vegetables are not overcrowded to allow for even roasting.
Place the baking sheets in the preheated oven and roast for 20 minutes.
After 20 minutes, remove the baking sheets from the oven and use a spatula to toss the vegetables and turn them over. This ensures even browning.
Return the trays to the oven and continue roasting for another 20 minutes, or until the vegetables are golden and tender when pierced with a fork.
Remove the roasted vegetables from the oven and transfer them to a serving platter. Serve warm as a side dish for any meal.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 195.0 g | 71% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 38.6 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4180 mg | 89% | |
*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.
