Herb Roasted Potatoes Parsnips (Print View)

Golden potatoes and sweet parsnips roasted with aromatic herbs for a savory 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

# Step-by-Step Directions:

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

# Expert Suggestions:

01 -
  • The potatoes crisp up on the outside while staying tender inside, giving you that textural contrast that makes people keep reaching for more.
  • Parsnips become almost creamy when roasted, and most people are pleasantly surprised once they actually taste them.
  • Your kitchen smells like a European countryside for hours afterward, which is honestly worth the oven time alone.
02 -
  • Cut your potatoes and parsnips to roughly the same size; uneven pieces cook at different rates and you'll end up with some sad, undercooked chunks while others turn to mush.
  • Don't be stingy with the olive oil—it's what transforms these vegetables from steamed to golden and delicious, so use the full three tablespoons even if it looks like a lot.
  • If your potatoes are on the larger side, parboil them for five minutes before tossing with oil and herbs; this guarantees they'll be tender inside even if the outside is gorgeously crispy.
03 -
  • Use parchment paper religiously—it prevents sticking, saves you from scrubbing a baking sheet afterward, and helps vegetables brown more evenly since they're not in direct contact with the pan.
  • Taste and adjust seasoning after roasting; roasted vegetables sometimes need a touch more salt than you'd expect because the cooking concentrates flavors in unexpected ways.

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