Herb Roasted Potatoes Parsnips (Printable View)

Golden potatoes and sweet parsnips roasted with fresh herbs for a flavorful, aromatic side.

# 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

# Cooking Steps:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine potatoes, parsnips, olive oil, rosemary, thyme, garlic, salt, and pepper, tossing until evenly coated.
03 - Spread the coated vegetables in a single layer on the prepared baking sheet.
04 - Roast for 35 minutes, turning halfway through, until golden brown and tender.
05 - Transfer to a serving platter, garnish with fresh herbs if preferred, and serve hot.

# Expert Tips:

01 -
  • The parsnips get sweet and caramelized while potatoes crisp up at the edges, creating two completely different textures in one pan.
  • Fresh herbs make this taste like restaurant food with minimal effort, and your kitchen smells incredible the whole time.
  • It's naturally vegetarian and gluten-free, so you can serve it to literally everyone without apologizing or explaining.
02 -
  • Don't crowd the pan or you'll steam everything instead of roasting it. If your baking sheet feels packed, use two sheets because roasting is about surface contact with heat, not about cramming things in.
  • Stir halfway through even if you think you don't need to, because the edges that touch the pan brown faster than the ones sitting in the middle.
  • Some potatoes are waxier and some are starchier, so timing varies slightly depending on what you buy. If they're not tender at thirty-five minutes, give them another five.
03 -
  • If you soak your potato pieces in cold water for thirty minutes before cooking, then pat them completely dry, you'll get crispier edges because you're removing surface starch that steam can cling to.
  • Toss the vegetables with the oil and seasonings just before roasting, not hours ahead, because the acid in the herbs will start breaking down and oxidizing if they sit around.
  • A squeeze of fresh lemon or a tiny bit of balsamic vinegar right after roasting adds brightness without making anything wet.

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