Ingredients
Equipment
Method
Step 1: Preheat Your Oven
- First things first, you need to preheat your oven to 425°F (220°C). This step is crucial. A hot oven helps the vegetables roast quickly and get that nice caramelization we all crave.
Step 2: Prepare the Vegetables
- While the oven heats up, let’s prepare the vegetables. Start by chopping the parsnip into bite-sized pieces. The flavor of parsnip adds a delightful sweetness that can stand up to the robust flavors of the other ingredients. Next, smash the garlic cloves, but don't go overboard—just a gentle crush to release their flavor without turning them to mush.
- Take the red onion and slice it into wedges. The onion will break down beautifully in the oven, adding a sweet depth to our dish. Don’t forget the small potatoes! Wash them thoroughly, since we’re leaving the skin on—it adds texture and nutrients. Finally, slice the carrots into even pieces.
Step 3: Season the Vegetables
- Now that everything is prepped, it’s time to add some flavor. In a large bowl, toss the veggies together with the olive oil, salt, black pepper, thyme sprigs, and dried rosemary. Feel free to use your hands—don’t be shy! Make sure everything is coated well.
- If you're wondering about the herbs, let me tell you a little secret. Fresh thyme adds a wonderful aroma that complements the earthy flavors of the roots. Dried rosemary gives a little punch of flavor without overpowering the dish.
Step 4: Spread on a Baking Sheet
- Grab a baking sheet and spread the seasoned vegetables out in a single layer. This helps them roast evenly. If they’re piled too close together, they’ll steam instead of roast, and no one wants soggy veggies.
Step 5: Roast Away!
- Pop the baking sheet in your preheated oven and let those veggies work their magic. Roast for about 30-35 minutes, tossing them halfway through. You’re looking for that desirable golden-brown color that signals deliciousness.
Step 6: Finishing Touches
- As the veggies are roasting, zest that half lemon over them in the last few minutes of cooking. This small addition brings a burst of brightness that elevates the entire dish.
- Once done, take them out of the oven and sprinkle with the fresh parsley—this adds a lovely pop of color and freshness.
Nutrition
Notes
- Parsnip: Sweet and slightly nutty, it’s like the underdog of root vegetables that deserves its moment.
- Garlic: Adding garlic enhances flavors. Roasting mellows its sharpness, making it sweet and creamy.
- Red Onion: The sweetness intensifies when roasted. Choose a good-sized onion; it’s a flavor powerhouse.
- Black Pepper: Just a pinch is enough to lift the other flavors.
- Small Potatoes: Their skins add crunch. I often use fingerlings or baby reds for variety.
- Thyme and Rosemary: Fresh herbs bring out the best in roasted vegetables. Use them generously for a fragrant dish.
- Lemon Zest: A little goes a long way to brighten the flavor.
- Extra Virgin Olive Oil: Choose high-quality oil. It truly makes a difference in taste.