Recipe: roasted parsnip, carrots and potatoes

Last year, I tried out a recipe with parsnips for the very first time. We call them “forgotten vegetables” in Belgium and boy am I happy I discovered them! They taste pretty sweet, but go very well with lots of winter dishes. My favorite recipe at the moment with parsnips is the roasted vegetable one. Try it, you won’t be disappointed!

roasted parsnips and carrots

Your shopping list:

  • 2 medium sized parsnips (or 3 if they’re small ones)
  • 4 carrots
  • 2 large potatoes
  • olive oil
  • fresh thyme
  • pepper and salt to taste

The very, very easy recipe:

  • preheat your oven to 175°
  • peel the parsnips, carrots and potatoes and cut them up into french fries (about 1 cm thick and 10 cm long)
  • put them in a large oven scale – ideally, if possible no veggies are on top of one another
  • pour over some olive oil – not too much, you just want to coat the veggies a bit with the oil
  • season with pepper and salt and also cut up some fresh thyme

fresh thyme

  • get your hands into it and toss it all around until everything is covered with the olive oil
  • put them in the oven and let them roast for about 30 minutes or more if you like them crispy, tossing them around about halfway

roasted parsnip carrot potatoe with thyme

What’s great too is if you can substitute the regular orange carrots with the yellow and purple kind. Or add them to the mixture together with the “normal” carrots.

yellow and purple carrots

It’s a really beautiful color pallet on your plate! Serve with roasted chicken, it goes perfect together!

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