Description
A vibrant and hearty recipe for oven-roasted vegetables featuring potatoes, carrots, parsnips, and red onion, seasoned with garlic, thyme, sage, and olive oil, yielding a flavorful and golden dish perfect as a side or a meal when paired with a sauce.
Ingredients
Scale
Vegetables
- 400g / 14oz small potatoes, skin on (about 10 potatoes)
- 2 medium/large carrots, peeled
- 1 large parsnip (250g / 8oz), peeled
- 1 large red onion (200g / 7oz), peeled
- 5 garlic cloves, smashed
Herbs and Seasoning
- 5 thyme sprigs
- 3 sage sprigs
- 1 tsp cooking or kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley, finely chopped (for garnish)
Oil
- 4 tbsp extra virgin olive oil
Instructions
- Cut Vegetables: Cut potatoes in half, or into 3-4 pieces if large. Slice carrots into 3cm / 1.2″ diagonal triangles. Cut parsnip into 4cm / 1.5″ lengths then into batons or chunks of similar size. Halve the red onion, then cut each half into 4 wedges, and then into 2cm / 0.8″ squares. Smash garlic cloves by placing the side of a knife over each clove and hitting firmly with your palm to burst them open while keeping them mostly intact.
- Preheat Oven: Set the oven to 200°C / 390°F (180°C fan) to ensure it reaches the right temperature for roasting.
- Prepare Onion: Toss the cut red onion in a bowl with 1 tablespoon of olive oil and a pinch of salt and black pepper. Set this aside to add later for optimal texture and flavor.
- Prepare Other Vegetables and Herbs: In a separate large bowl, combine all other vegetables (potatoes, carrots, parsnip), smashed garlic, thyme sprigs, and torn sage leaves. Add the remaining 3 tablespoons of olive oil, salt, and pepper. Toss thoroughly to ensure even coating.
- First Roast: Spread the vegetable mixture on a large baking tray in a single layer. Roast in the preheated oven for 30 minutes to start softening and browning.
- Add Onion and Continue Roasting: After 30 minutes, add the prepared onion to the baking tray, toss all the vegetables together to mix, then return to the oven and roast for an additional 1 hour. Toss the vegetables halfway through this roasting period to ensure even cooking and golden, caramelized edges.
- Garnish and Serve: Once vegetables are cooked through and beautifully roasted, sprinkle finely chopped parsley on top and serve immediately. For a complete meal, consider pairing with a lemon yogurt sauce served as a drizzle, dollop, or dip.
Notes
- Smashing the garlic cloves helps release their flavor without overpowering the dish since they remain mostly intact.
- Adding the onion later in the roasting process preserves its texture and prevents it from burning.
- For serving as a meal, a lemon yogurt sauce pairs wonderfully with these roasted vegetables.
- This recipe works well as a hearty side dish, especially paired with roasted meats or grains.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European
Keywords: roasted vegetables, oven roasted vegetables, healthy side dish, carrots, potatoes, parsnips, garlic, herbs, vegetarian recipe
