Roasted Vegetables
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
5 - 6 people
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Calories
209 kcal
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Course
Side Dish
Roasted Vegetables
Description
This Roasted Vegetables recipe uses a mix of root vegetables—potatoes, carrots, parsnips—plus red onion, cut into uniform pieces for even cooking. The vegetables are tossed separately to account for differences in texture and moisture—onion is tossed later to prevent over-roasting. Smashed whole garlic cloves release flavor without burning, retaining a soft texture that can be enjoyed spread on bread or mixed in.
The vegetables are seasoned with kosher salt, black pepper, and dressed with extra virgin olive oil alongside fresh herbs like thyme and sage, which hold up well to roasting temperatures. They are roasted at 200°C (390°F) until golden and tender, with occasional tossing to promote even browning.
This dish makes a hearty side that pairs well with roasted meats or can serve as a vegetarian main. Garnishing with fresh parsley adds a bright, herby finish. Variations can include substituting or combining other root vegetables, respecting their cooking times to avoid over- or under-done pieces.
Smashing garlic releases flavor gently; avoid minced garlic to prevent burning. Robust herbs like rosemary may also be used, while delicate herbs are best added after roasting. Dried herbs may substitute but offer less aromatic impact.
Ingredients
- 400g / 14oz potato skin on (10 or so, small
- 2 carrot medium/large, peeled
- 1 parsnip 250g/8oz), peeled, large
- 1 red onion , large, peeled (200g / 7oz)
- 5 garlic smashed (Note 1, cloves
- 5 thyme sprigs
- 3 sage sprigs
- 4 tbsp extra virgin olive oil
- 1 tsp kosher salt cooking salt
- 1/4 tsp black pepper
Garnish:
- 2 tbsp parsley , finely chopped
Instructions
Cutting vegetables:
- Potatoes - Cut in half. (For large, cut into 3 or 4)
- Carrots - Cut into 3cm / 1.2" triangles on the diagonal (see diagram in post).
- Parsnip - Cut into 4cm / 1.5" lengths. Then cut into batons / chunks so they are roughly equal size (see diagram in post).
- Red onion - Cut in half, then cut each half into 4 wedges. Then in cut into 3 or 4 so you get 2cm/ 0.8" squares.
- Smashed garlic - Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays in tact.
Roasting:
- Preheat oven to 200°C / 390°F (180°C fan).
- Onion - Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside - we add these later.
- Other vegetables - Put all other vegetables, thyme and garlic in a separate bowl. Tear sage leaves and stems with hands, add into bowl. Toss with remaining oil, salt and pepper. Spread on a large baking tray.
- Roasting - Roast 30 minutes. Add onion, toss vegetables. Roast for a further 1 hour, tossing halfway, until cooked through with golden edges.
- Garnish & serve - Sprinkle with parsley and serve immediately!
Notes
- Smashing garlic cloves releases mellow flavor into the vegetables while keeping the garlic intact and soft.
- Use hardier herbs such as thyme, sage, or rosemary for roasting; add delicate herbs after cooking.
- Roast starchy root vegetables separately from high-moisture vegetables to ensure proper texture and prevent sogginess.
- Dried herbs can be used but will impart less fresh flavor compared to fresh herbs.
- Adjust vegetable cut sizes to ensure even roasting and cook times.
- Adding softer vegetables like onion later in the roasting process avoids overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209cal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 492mg | 21% |
| Potassium | 592mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 4261IU | 85% |
| Vitamin C | 29mg | 32% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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