Thyme Roast Potatoes and Parsnips
Transform your dinner table with the savory charm of Thyme Roast Potatoes and Parsnips—a simple yet elegant side dish bursting with rustic, herby goodness. Featuring tender baby potatoes with their nutrient-rich skins intact and sweet, golden caramelized parsnips, this recipe is a delicious celebration of seasonal root vegetables. Enhanced with the earthy aroma of fresh thyme, mellow roasted garlic, and a drizzle of rich olive oil, these oven-roasted veggies deliver the perfect balance of crispiness and flavor. Ready in just an hour, this easy-to-make dish pairs beautifully with hearty mains like roasted meats or vegetarian casseroles, making it an ideal addition to both weeknight meals and festive gatherings. Whether you’re after a comforting side or an elegant crowd-pleaser, these thyme-infused roasted vegetables will leave everyone wanting more.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 400 grams parsnips
- 3 tablespoons olive oil
- 6 sprigs fresh thyme
- 3 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash the baby potatoes thoroughly, leaving the skins on, and cut them into halves or quarters depending on their size.
Peel the parsnips and cut them into evenly sized batons, approximately 5 cm long.
Place the potatoes and parsnips in a large mixing bowl.
Drizzle the olive oil over the vegetables and toss them to coat evenly.
Add the fresh thyme sprigs, whole garlic cloves (with skins on for a mellow roasted flavor), salt, and black pepper to the bowl. Toss again to combine.
Spread the vegetables out in a single layer on a large baking sheet. Ensure they are not overcrowded for even roasting.
Place the baking sheet in the oven and roast for 25 minutes.
After 25 minutes, remove the tray, turn the vegetables over with a spatula, and roast for an additional 20 minutes or until the potatoes are golden and crisp, and the parsnips are caramelized and tender.
Discard the thyme sprigs and serve immediately as a side dish.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 22.1 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3590 mg | 76% | |
*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.
