Lately, Roasted Potatoes, Parsnips, and Carrots have become some of my go-to side dishes. I’m particularly fond of the natural sweetness that root vegetables develop when roasted—it’s simply irresistible. This dish is incredibly easy to prepare and versatile enough for any occasion. With Thanksgiving around the corner, it makes a perfect complement to turkey.
The simplicity of this root vegetable combination is what makes it so delicious. They develop a delightful crispness on the outside while remaining soft and tender on the inside. Feel free to experiment with different spices or herbs to suit your taste—there are no rules here.
I’ve found that kids especially enjoy this Roasted Potatoes, Parsnips, and Carrots dish. It’s a fantastic way to encourage them to eat a variety of healthy root vegetables. Even if they’re picky eaters when it comes to parsnips or carrots in other dishes, they’ll likely love them prepared this way.
How to make roasted potatoes, parsnips and carrots
Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
Peel the potatoes, parsnips, and carrots. If the 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, adding more oil if needed to coat evenly.
Spread the seasoned vegetables evenly on the prepared baking sheet.
Bake for 45 minutes to 1 hour, or until the vegetables are crispy on the outside and beautifully roasted. Enjoy your delicious roasted vegetables!
Hope you will try them out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!
For more potato dishes check our full collection of Potato Recipes. If you are searching for various ideas of side dishes check our full collection of Side Dish Recipes.
YOU MAY ALSO LIKE:
Roasted Baby Potatoes
Parmesan Roasted Baby Potatoes
Brown Sugar Glazed Carrots
The recipe slightly adapted after jamieoliver
Roasted Potatoes, Parsnips and Carrots
Ingredients
- 2 pounds potatoes , cut into wedges
- 6 parsnips
- 7-8 small carrots
- 1 tsp garlic powder
- Salt and freshly ground black pepper
- 4 tbsp olive oil
- Mixed herbs: thyme , oregano
- green onion or parsley for garnish , optional
Instructions
- Preheat oven to 400ºF (200ºC). 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.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I love roasted veggies and these look just perfect! Would love to make some soon! Thanks for sharing 🙂
Love roast veggies – this is definitely a delicious dish that I must make!
I could make a meal of these roasted vegetables. I just love them!
I love when root vegetables are roasted whole. The carrots and parsnips look amazing next to the quartered potatoes. In addition, I think it’s important to always save carrot tops for salads, soups, sauces, and of course by the looks of your photo garnish.
looked beautiful, delicious and healthy.Love this! Made in many times.
A great combo! Absolutely mouthwatering…
Cheers,
Rosa
Roasted veggies are my favorite weeknight side dish. Sometimes I just eat them for dinner! Yours look amazing! Love how you cut them lengthwise. Beautiful!
The perfect side dish!! Parsnips are so underrated for some reason but they taste so so good!
I am health conscious and enjoy good quality meals. I am always looking for new recipes, I came across this one, it looked so good, and healthy I had to try it. I made it for the first time as a side dish for my husbands birthday meal. I used small new potatoes cut in half, I think it looked better with the whole roasted cauliflower and Filet Mignon. we will never forget this meal and I intend to make this vegetable dish often, and refer others to this web site. I look forward to trying some of your other recipes. Thank you
Oh I am so glad you enjoyed this way of preparing the side dish:) Hope you will share my blog with your family and friends Julie, and happy Easter