Roasted Potatoes, Parsnips and Carrots
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your collection, Roasted Potatoes, Parsnips and Carrots might be a recipe you should try. This recipe makes 1 servings with 1907 calories, 39g of protein, and 61g of fat each. For $5.89 per serving, this recipe covers 76% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 186 would say it hit the spot. This recipe from Home Cooking Adventure requires potatoes, salt and pepper, olive oil, and thyme. From preparation to the plate, this recipe takes roughly 1 hour. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is tremendous. If you like this recipe, take a look at these similar recipes: Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce, Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts, and Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
7-8 small carrots
1 tsp garlic powder
green onion or parsley for garnish, optional
Mixed herbs: thyme, oregano, rosemary, your choice
4 tbsp olive oil
6 parsnips
2 pounds potatoes, cut into wedges
Salt and freshly ground black pepper
Equipment:
baking paper
baking sheet
oven
bowl
Cooking instruction summary:
Preheat oven to 400 F (200C). Line a baking sheet with parchment paper.Peel potatoes, parsnips and carrots. If carrots and parsnips are too large cut them in halves lengthwise, otherwise leave them whole. Cut the potatoes into wedges.Place the vegetables into 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 the prepared baking sheet.Bake for 45 minutes to 1 hr, until crispy on the outside and beautifully roasted.
Step by step:
1. Preheat oven to 400 F (200C). Line a baking sheet with parchment paper.Peel potatoes, parsnips and carrots. If carrots and parsnips are too large cut them in halves lengthwise, otherwise leave them whole.
2. Cut the potatoes into wedges.
3. Place the vegetables into a large bowl and add salt, pepper, spices, herbs and oil. Toss well to combine.
4. Add more oil if too dry.
5. Spread the vegetables evenly on the prepared baking sheet.
6. Bake for 45 minutes to 1 hr, until crispy on the outside and beautifully roasted.
Nutrition Information:
covered percent of daily need
