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Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the carrots, parsnips, red potatoes, and red onion.

Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, garlic powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan to ensure even roasting and browning.

Roast for 35-40 minutes, or until the vegetables are tender and lightly caramelized. Toss the vegetables halfway through the cooking time to promote even roasting.

Remove from the oven and serve immediately.


Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the carrots, parsnips, red potatoes, and red onion.

Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, garlic powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan to ensure even roasting and browning.

Roast for 35-40 minutes, or until the vegetables are tender and lightly caramelized. Toss the vegetables halfway through the cooking time to promote even roasting.

Remove from the oven and serve immediately.
