Herb Roasted Potatoes Parsnips (Print version)
Golden potatoes and parsnips with fresh herbs create a flavorful and aromatic side dish.
# What you'll need:
→ Vegetables
01 - 1 lb baby potatoes, halved
02 - 14 oz parsnips, peeled and cut into batons
→ Herbs & Aromatics
03 - 3 tbsp olive oil
04 - 2 tsp fresh rosemary, finely chopped
05 - 2 tsp fresh thyme leaves
06 - 3 garlic cloves, minced
→ Seasoning
07 - 1 tsp sea salt
08 - ½ tsp freshly ground black pepper
# How to make it:
01 - Set oven temperature to 425°F. Line a large baking sheet with parchment paper.
02 - Combine halved potatoes and parsnips in a large bowl. Add olive oil, rosemary, thyme, minced garlic, sea salt, and black pepper. Toss thoroughly to coat evenly.
03 - Spread the coated vegetables into a single layer on the prepared baking sheet to ensure even roasting.
04 - Bake for 35 minutes, stirring halfway through, until potatoes and parsnips achieve a golden brown color and are tender when pierced.
05 - Transfer roasted vegetables to a serving platter. Optionally garnish with additional fresh herbs. Serve while hot.
# Expert suggestions:
01 -
- The edges get impossibly crispy while the insides stay tender, giving you that textural contrast we all crave.
- Fresh herbs do the heavy lifting here, so the dish tastes bright and fragrant without any fussiness.
- It comes together in under an hour and works with almost any main course on your plate.
02 -
- Stir halfway through roasting or the bottom side will stay pale while the top burns, so set a timer and actually listen for it.
- Don't crowd the pan thinking you're being efficient; vegetables need space to roast, not steam, so use a large sheet or split between two.
03 -
- Use a large baking sheet or split between two; cramped vegetables steam instead of roast, and you'll lose all that crispy texture you're working toward.
- The stir halfway through is non-negotiable if you want even browning on all sides, so don't skip it thinking you're saving time.