Roasted Potatoes, Parsnips and Carrots
Roasted Potatoes, Parsnips and Carrots - this root vegetable combination is simple and delicious. They get crispy on the outside and soft in the inside. You can choose whatever spices or herbs you prefer.
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
Serving: 1 serving out of 4Calories: 339kcalCarbohydrates: 57.9gProtein: 5.6gFat: 10.9gSaturated Fat: 1.6gSugar: 11g