Herb Roasted Potatoes Parsnips (Print Version)
Golden potatoes and parsnips with aromatic herbs create a savory and flavorful side.
# What You 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 Prepare:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine potatoes and parsnips in a large bowl with olive oil, rosemary, thyme, garlic, salt, and pepper until evenly coated.
03 - Spread the coated vegetables in a single layer on the prepared baking sheet.
04 - Roast for 35 minutes, stirring once halfway through, until golden brown and tender.
05 - Transfer to a serving dish, garnish with extra fresh herbs if desired, and serve hot.
# Expert Advice:
01 -
- The contrast between crispy exteriors and tender centers creates an addictive texture that keeps people reaching for seconds.
- It requires minimal hands-on time but looks and tastes like you spent hours in the kitchen.
- These roasted vegetables play beautifully with almost any main course, from simple grilled chicken to elaborate holiday meals.
02 -
- Don't crowd your baking sheet—potatoes and parsnips need space to caramelize, not steam themselves into softness.
- Stirring halfway through is non-negotiable if you want even browning, as one side of the pan always runs hotter than the other.
- Fresh herbs make a remarkable difference; they brighten the roasted sweetness in a way dried herbs simply cannot.
03 -
- For extra-crispy potatoes, toss them in cold water for 30 minutes, pat them completely dry, and increase the oven temperature by 10 degrees.
- Fresh herbs scattered over top just before serving add a brightness that makes the whole dish feel more alive and intentional.