Roasted Potatoes Parsnips and Carrots
Transform your mealtime with this vibrant and flavorful Roasted Potatoes, Parsnips, and Carrots recipe—a perfect side dish that celebrates the natural sweetness of root vegetables. Tender baby potatoes, earthy parsnips, and sweet carrots are tossed with olive oil, garlic, rosemary, thyme, and a hint of lemon zest, then roasted to golden perfection in under an hour. This simple yet elevated dish boasts crispy edges, a fragrant herb aroma, and a delightful medley of textures. Whether you’re serving it for a weeknight dinner or a holiday feast, these oven-roasted veggies are versatile, nutritious, and irresistibly satisfying. Garnish with fresh parsley for a burst of freshness and vibrant color that will make this dish a centerpiece on your table. Perfect for those seeking healthy, delicious, and easy-to-make recipes!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 300 grams parsnips
- 300 grams carrots
- 3 tablespoons olive oil
- 4 units garlic cloves
- 2 sprigs fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons parsley leaves (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
Wash and scrub the baby potatoes to remove any dirt, then cut them into bite-sized pieces. Peel the parsnips and carrots, and slice them into 1-inch chunks.
In a large mixing bowl, combine the carrots, parsnips, and potatoes. Drizzle with olive oil, sprinkle with minced garlic, salt, black pepper, dried thyme, and lemon zest. Toss to coat evenly.
Spread the vegetable mixture in an even layer on the prepared baking sheet. Make sure they are not overcrowded to allow for proper roasting.
Add the sprigs of rosemary directly onto the vegetables for added aroma and flavor.
Roast the vegetables in the preheated oven for 20 minutes. After 20 minutes, remove the tray from the oven and use a spatula to flip the vegetables over to ensure even browning.
Return the tray to the oven and roast for another 20 minutes, or until the vegetables are golden brown and fork-tender.
Remove the tray from the oven and let the vegetables cool for about 5 minutes. Discard the rosemary sprigs.
Transfer the roasted vegetables to a serving dish. Optionally, garnish with fresh parsley before serving.
Serve warm and enjoy this delicious side dish!
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 31.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4220 mg | 90% | |
*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.
