Prep Time: 10 Mins | Cook Time: 1 Hr 30 Mins | Total Time: 1 Hr 40 Mins | Yield: 5 Servings
These roasted veggies will taste amazing with your main dish! They are seasoned well and in less than 2 hours, you can achieve perfection. Try this recipe now. Enjoy!
Ingredients:
4 tablespoons extra virgin olive oil
5 garlic cloves, smashed
3 sage sprigs
5 thyme sprigs
14 ounces of small potatoes skin on
1/4 teaspoon black pepper
1 red onion, large, peeled
1 large parsnip, peeled
1 teaspoon cooking/kosher salt
2 carrots, medium/large peeled
Garnish
2 tablespoons Parsley, finely chopped
Directions:
Slice the potatoes into two, the parsnip into chunks, the red onion into four cuts, and the carrots diagonally.
Prepare the oven and preheat it to 400 degrees F or 200 degrees C.
In a mixing bowl, add 1 tbsp of oil, onions, salt, and pepper. Toss to coat the onions.
In another mixing bowl, add the garlic, other veggies, sage, thyme, salt, pepper, and oil. Toss everything until well incorporated. Transfer the mixture onto a baking tray and spread it evenly.
Place the baking tray in the preheated oven and roast the veggies for about 30 minutes.
Put the onions onto the baking tray, then toss just to combine. Put the tray back in the oven and roast everything for another hour.
Remove the tray from the oven. Sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
Notes:
Smash the garlic cloves before adding them. Do not use minced garlic for it will burn easily.
I do not recommend adding eggplant to this dish. It will make it watery.
Nutrition Facts:
Calories: 209 kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 429mg | Potassium: 592mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4261IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 1mg
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