Roasted Potatoes, Parsnips and Carrots

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your collection, Roasted Potatoes, Parsnips and Carrots might be a recipe you should try. This recipe makes 1 servings with 1907 calories, 39g of protein, and 61g of fat each. For $5.89 per serving, this recipe covers 76% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 186 would say it hit the spot. This recipe from Home Cooking Adventure requires potatoes, salt and pepper, olive oil, and thyme. From preparation to the plate, this recipe takes roughly 1 hour. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is tremendous. If you like this recipe, take a look at these similar recipes: Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce, Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts, and Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts.

Servings: 1

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

7-8 small carrots

1 tsp garlic powder

green onion or parsley for garnish, optional

Mixed herbs: thyme, oregano, rosemary, your choice

4 tbsp olive oil

6 parsnips

2 pounds potatoes, cut into wedges

Salt and freshly ground black pepper

Equipment:

baking paper

baking sheet

oven

bowl

Cooking instruction summary:

Preheat oven to 400 F (200C). 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.

 

Step by step:


1. Preheat oven to 400 F (200C). 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.

2. Cut the potatoes into wedges.

3. Place the vegetables into a large bowl and add salt, pepper, spices, herbs and oil. Toss well to combine.

4. Add more oil if too dry.

5. Spread the vegetables evenly on the prepared baking sheet.

6. Bake for 45 minutes to 1 hr, until crispy on the outside and beautifully roasted.


Nutrition Information:

Quickview
1348k Calories
15g Protein
59g Total Fat
203g Carbs
100% Health Score
Limit These
Calories
1348k
67%

Fat
59g
92%

  Saturated Fat
8g
52%

Carbohydrates
203g
68%

  Sugar
61g
68%

Cholesterol
0.0mg
0%

Sodium
532mg
23%

Get Enough Of These
Protein
15g
30%

Vitamin A
58636IU
1173%

Vitamin K
309µg
295%

Manganese
5mg
289%

Fiber
55g
223%

Vitamin C
180mg
219%

Folate
696µg
174%

Vitamin E
24mg
162%

Potassium
4667mg
133%

Phosphorus
798mg
80%

Magnesium
316mg
79%

Vitamin B1
1mg
72%

Vitamin B6
1mg
69%

Vitamin B5
6mg
66%

Copper
1mg
65%

Vitamin B3
10mg
50%

Calcium
461mg
46%

Zinc
6mg
43%

Vitamin B2
0.68mg
40%

Iron
7mg
40%

Selenium
17µg
26%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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