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Roasted Potatoes, parsnips, and carrots
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Roasted Potatoes, Parsnips, and Carrots

Course Side Dish
Keyword Carrot, Carrots, Garlic, Garlic Powder, Gluten Free, Herbs, Olive Oil, Parsnip, Parsnips, Potato, Potatoes, Roasted, Vegan, Vegetarian
Dietary Need Gluten Free, Vegan, Vegetarian
Cooking Method Oven
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 525kcal
Author Adapted from Home Cooking Adventure

Equipment

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

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!

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

Calories: 525kcal | Carbohydrates: 94g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 122mg | Potassium: 2226mg | Fiber: 20g | Sugar: 19g | Vitamin A: 20386IU | Vitamin C: 91mg | Calcium: 152mg | Iron: 4mg