Description
A simple and flavorful recipe for roasted vegetables including potatoes, carrots, parsnip, and red onion, seasoned with garlic, thyme, sage, and parsley. Perfectly roasted in olive oil to bring out natural sweetness and a delicious caramelized texture.
Ingredients
Scale
Vegetables
- 400g / 14oz small potatoes, skin on (about 10)
- 2 medium/large carrots, peeled
- 1 large parsnip (250g / 8oz), peeled
- 1 large red onion (200g / 7oz), peeled
- 5 garlic cloves, smashed
Herbs & Seasoning
- 5 thyme sprigs
- 3 sage sprigs
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley, finely chopped
Other
- 4 tbsp extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to a moderate temperature (around 180°C / 350°F) to allow the vegetables to roast evenly and caramelize slowly.
- Prepare Vegetables: Wash the potatoes thoroughly, leaving the skin on, peel the carrots and parsnip, and peel the red onion. Cut the potatoes into halves or quarters depending on size. Cut the carrots, parsnip, and onion into chunks of roughly equal size for even cooking.
- Add Garlic and Herbs: Smash the garlic cloves gently to release aroma but keep them whole to avoid burning. Use fresh thyme and sage sprigs to infuse flavor throughout the roasting process.
- Toss with Oil and Seasoning: In a large roasting tray or bowl, combine the prepared vegetables, garlic, and herbs. Drizzle with 4 tablespoons of extra virgin olive oil, sprinkle with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Toss everything thoroughly to coat evenly.
- Roast the Vegetables: Spread the mixture out in a single layer on a roasting tray. Roast in the preheated oven for approximately 90 minutes, turning halfway through to ensure all sides are golden and caramelized.
- Finishing Touches: Once the vegetables are tender and nicely roasted, remove from oven. Discard the woody herb stems, then sprinkle 2 tablespoons of finely chopped fresh parsley over the hot vegetables for a fresh, bright finish.
- Serve: Serve the roasted vegetables hot as a side dish or enjoy them as a wholesome vegetarian main. They pair well with a range of dishes or can be eaten on their own.
Notes
- Use whole smashed garlic cloves instead of minced garlic to avoid burning during roasting.
- Avoid mixing root vegetables with watery vegetables like eggplant or zucchini in the same roast to ensure even cooking.
- Roast at a moderate temperature to allow vegetables to sweeten and caramelize evenly without burning.
- The combination of these vegetables provides a good balance of color, flavor, and texture.
- You can vary the vegetables and herbs according to your preference but keep starchy/dense vegetables separate from high-moisture ones for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 209 kcal
- Sugar: 4 g
- Sodium: 492 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
