Description
This Roasted Vegetables recipe offers a colorful, flavorful, and textured medley of root vegetables caramelized to perfection in a moderate oven. Featuring small potatoes, carrots, parsnip, red onion, garlic, thyme, and sage, this dish is an essential, simple, and versatile side that highlights the natural sweetness and earthiness of roasted produce.
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 and Oils
- 5 thyme sprigs
- 3 sage sprigs
- 4 tbsp extra virgin olive oil
Seasonings
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley, finely chopped
Instructions
- Prepare the Vegetables: Begin by washing the small potatoes thoroughly, leaving the skin on for added texture and nutrients. Peel the carrots and parsnip, then chop all vegetables into evenly sized pieces to ensure they roast uniformly.
- Preheat the Oven: Set your oven to a moderate temperature, around 180°C (350°F), to allow the vegetables to caramelize slowly and develop deep flavors without burning.
- Combine Ingredients: In a large mixing bowl, toss the potatoes, carrots, parsnip, and peeled red onion wedges with the smashed garlic cloves, thyme, sage, and extra virgin olive oil until everything is evenly coated.
- Season the Vegetables: Sprinkle the cooking salt and black pepper over the vegetable mixture, then toss again to distribute the seasonings thoroughly.
- Roast the Vegetables: Spread the vegetables out in a single layer on a large roasting tray or sheet pan. Place in the preheated oven and roast for about 90 minutes, turning occasionally to ensure even caramelization and softening.
- Finish and Serve: Once roasted, remove the tray from the oven and discard the thyme and sage sprigs. Transfer the vegetables to a serving dish, sprinkle with finely chopped parsley, and serve warm as a delicious side dish.
Notes
- Do not mix root vegetables with high-moisture vegetables like eggplant or zucchini as they require different roasting times and can affect texture.
- Use whole smashed garlic cloves instead of minced garlic to prevent burning and create a more mellow roasted flavor.
- Roast herbs whole to infuse flavor without burning or becoming bitter.
- Roast in a moderate oven temperature to allow vegetables to caramelize evenly and develop their natural sweetness.
- You can swap or add other root vegetables such as sweet potatoes, turnips, or beets, but separate starchy/dense vegetables from watery 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
