|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 67g||25%|
|Dietary Fiber 10g||35%|
|Total Sugars 9g|
|Vitamin C 37mg||184%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spring's first root vegetables are incomparably fresh and sweet. Roasted and caramelized with their own sugars to chewy perfection, root vegetables with garlic and thyme makes a beautiful side dish that can easily accompany any main you have in mind. In particular, it beautifully complements other roasted preparations like roast beef, chicken, or turkey. Easy to make, this recipe takes a few minutes of preparation and just 40 minutes in the oven, time that you can invest in other dishes that you might be serving. A simple seasoning of olive oil, garlic, salt, and pepper coats potatoes, carrots, and parsnips to slightly infuse them with flavor and earthy fragrances from the fresh thyme and aromatic fresh garlic cloves. Serve hot or warm, and enjoy nature's best offerings enhanced with a simple seasoning.
For this recipe, we recommend little potatoes like fingerlings or new potatoes, a type of potato that has been harvested before it grows to its fullest size. If you don't have baby potatoes at hand, simply use big potatoes and cut them into smaller chunks. Sweet potatoes are a great replacement, too, if you're serving game meat such as venison, pheasant, or rabbit. If you want to add a pungent touch, use quartered red onions and leave a few garlic cloves whole—they will get soft and creamy and many guests might enjoy this flavor smeared on top of their meats. On the other hand, this is a vegetarian and vegan dish that's naturally gluten-free. If you want to make this dish a vegetarian or vegan main, serve it with baked tofu or tempeh, or add a creamy nut-based sauce on top plus a side of legumes.
Although our recipe combines just three root vegetables, the technique works well for all other root vegetables and squashes. And to get perfect roasted vegetables every time, keep in mind a few key tips. The first thing to take into consideration is the temperature of your oven; low and slow heat is great when you want to soften vegetables to then make a pureé or a soup, while high heat is what you want to make perfectly cooked veggies that are also crispy outside. Turn the pan once halfway to ensure even heat all over, because there's nothing worse than a soggy carrot or a watery potato. Secondly, all the vegetables need to be cut into similarly-sized chunks to ensure even cooking time. Thirdly, make an even layer, and if needed, use two baking sheets instead of squeezing too many veggie chunks in one. Finally, use enough moisture and oil to ensure the vegetables are coated, but not too much—mix all the veggies with the seasonings and oil in a bowl and transfer to the pan instead of adding the liquid directly to the pan.
2 pounds baby potatoes, scrubbed and halved if small, quartered if large
4 carrots, peeled and sliced
2 large parsnips, peeled, core removed and sliced
3 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
Salt, to taste
3 large cloves garlic, peeled and finely chopped
4 to 6 teaspoons fresh thyme, de-stemmed
Gather the ingredients.
Preheat the oven to 425 F. Place the potatoes, carrots, and parsnips in a single layer in a large roasting pan or rimmed baking sheet. Drizzle the vegetables with olive oil, season with pepper and salt, and toss with clean hands or a large spoon to coat the vegetables evenly with the oil and seasonings.
Roast the vegetables in the preheated oven for 20 to 25 minutes, until the undersides begin to brown and the vegetables start to soften. Turn the vegetables with a spatula or spoon, and roast for 10 minutes more.
Add the garlic and thyme leaves, toss to coat, and roast for 5 to 10 more minutes, until vegetables reach desired doneness.