Roasted Potatoes, parsnips, and carrots

Roasted Potatoes, Parsnips, and Carrots

Adapted from Home Cooking Adventure

Ingredients 

  • 2 pounds Potatoes Cut into wedges
  • 6 Parsnips Peeled
  • 8 Carrots Small, peeled
  • 1 teaspoon Garlic Powder
  • Salt To taste
  • Ground Black Pepper To taste
  • 4 Tablespoons Olive Oil
  • Mixed Herbs Thyme, oregano, rosemary, your choice!

Equipment

  • Oven
  • Mixing Bowl
  • Vegetable Peeler
  • Baking Pan
  • Parchment Paper

Instructions

  • Preheat oven to 400°F. Line baking sheet with parchment paper.
  • Peel potatoes, parsnips, and carrots. If carrots and parsnips are too large, cut them in half lengthwise, otherwise leave them whole. Cut potatoes into wedges.
  • Place the vegetables in a large bowl and add salt, pepper, spices, herbs, and oil. Toss well to combine. Add more oil if too dry.
  • Spread the vegetables evenly on prepared baking sheet.
  • Bake for 45 minutes to 1 hour, until crispy on the outside.

Nutrition

Nutrition Facts
Roasted Potatoes, Parsnips, and Carrots
Amount per Serving
Calories
 
525
Calories from Fat 135
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Sodium
 
122
mg
5
%
Potassium
 
2226
mg
64
%
Carbohydrates
 
94
g
31
%
Fiber
 
20
g
83
%
Sugar
 
19
g
21
%
Protein
 
9
g
18
%
Vitamin A
 
20386
IU
408
%
Vitamin C
 
91
mg
110
%
Calcium
 
152
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Carrot, Carrots, Garlic, Garlic Powder, Gluten Free, Herbs, Olive Oil, Parsnip, Parsnips, Potato, Potatoes, Roasted, Vegan, Vegetarian