A cast iron skillet filled with roasted fingerling potatoes, heirloom carrots, and parsnips, garnished with fresh rosemary and thyme.

Freshly plated Dinner

Roasted Heirloom Vegetables

Name: Roasted Heirloom Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: Fingerling Potatoes; Heirloom Carrots; Parsnips; Whole Garlic Cloves; Fresh Rosemary; Fresh Thyme; Fresh Parsley; Olive Oil; Flaky Sea Salt; Coarse Black Pepper

A vibrant summer side dish featuring roasted fingerling potatoes, heirloom carrots, and parsnips with fresh herbs.

Prep Time15 min

Cook Time45 min

Servings4

DifficultyEasy

Ingredients

Fingerling Potatoes
Heirloom Carrots
Parsnips
Whole Garlic Cloves
Fresh Rosemary
Fresh Thyme
Fresh Parsley
Olive Oil
Flaky Sea Salt
Coarse Black Pepper

Instructions

Preheat oven to 400°F (200°C).
Wash and trim vegetables; cut potatoes and parsnips into 1-inch chunks.
Toss all vegetables with olive oil, salt, and pepper in a large bowl.
Add whole garlic cloves, rosemary, and thyme to the bowl and mix well.
Spread vegetables evenly in a cast iron skillet or baking dish.
Roast for 45 minutes, or until tender and golden brown, stirring halfway through.
Garnish with fresh parsley before serving.