Description
A simple and flavorful recipe for roasted vegetables that makes a perfect side dish for any meal. The combination of potatoes, carrots, parsnip, red onion, and garlic, seasoned with herbs and olive oil, creates a delicious and nutritious dish.
Ingredients
Scale
Potatoes:
- 400g / 14oz small potatoes, skin on (10 or so)
Carrots:
- 2 medium/large carrots, peeled
Parsnip:
- 1 large parsnip (250g/8oz), peeled
Red Onion:
- 1 large red onion, peeled (200g / 7oz)
Smashed Garlic:
- 5 garlic cloves, smashed
Herbs:
- 5 thyme sprigs
- 3 sage sprigs
Seasoning:
- 4 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
Garnish:
- 2 tbsp parsley, finely chopped
Instructions
- Cutting vegetables: Prepare and cut the vegetables as per the instructions provided.
- Roasting: Preheat oven, toss vegetables in oil and seasonings, roast until golden and cooked through.
- Garnish & serve: Sprinkle with parsley before serving.
Notes
- Smashed Garlic method enhances flavor without burning the garlic.
- Choose herbs like sage and thyme for roasting, adding other delicate herbs after cooking.
- Consider roasting different vegetables separately based on their textures and roasting times.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
