Rosemary Roasted Potatoes, Parsnips, Carrots and Onion

Healthy Delicious Rosemary Roasted Potatoes, Parsnips, Carrots and Onion the perfect addition to any main meal.

Roasted Root Vegetables

When it comes to vegetables, there is nothing more satisfying than a beautiful tray bake of roasted vegetables, those lovely healthy colour of natural food and nothing artificial.

I love roasted vegetables, it really enhances the flavour, especially when you add some seasoning or fresh herbs and can easily be made to accompany whatever main dish you are making with the flavours you choose to add.

For this tray of Roasted Vegetables, I just went for some simple garlic, salt, black pepper and herbs such as Rosemary, as I planned to serve it with this Slow Cooker Chicken Mushroom Meatloaf and boy was it delicious.

Cooking Roast Vegetables

Usually when roasting any kind of vegetables and a good drizzle of olive oil is the preferred method, but using olive oil spray oil and a little stock, I manage to make these equally delicious while still being low on the calories. The stock method is a trick I use in lots of recipes and it really does work in place of oil.

Of course, there is nothing wrong with using olive oil, it's one of the healthiest oils out there, so you if you have calories to spare, then definitely use it. 

Best Potatoes for Roasting

I do recommend using baby potatoes in their skins, they are so much tastier roasted and think of the fibre, plus they are lower GI too.

I use baby Yukon golds which have a gorgeous yellow colour and an amazing buttery flavour. So you can imagine how good these taste roasted.

Main Courses to Serve with Roasted Vegetables

Wondering what you can serve these Rosemary Roasted Potatoes, Parsnips, Carrots and Onion with? Check out these recipes:

• MAPLE GLAZED SALMON
• LEMON AND HERB BUTTER SALMON TRAYBAKE
• PAPRIKA BEEF (SLOW COOKER AND INSTANT POT)
• BALSAMIC BRAISED BEEF (STOVE TOP, SLOW COOKER AND INSTANT POT)
• HONEY MUSTARD GLAZED PORK LOINS
• PORK CHOPS WITH CREAMY MASHED ENGLISH PEAS
• PORK LOINS WITH APPLES AND MUSTARD SAUCE
• CREAMY PORK CASSEROLE
• LAMB MEATBALLS WITH MINT GRAVY
• ROSEMARY LAMB LOIN CHOPS WITH MINT GRAVY
• INSTANT POT HONEY MUSTARD CHICKEN
• SLOW COOKED CHICKEN
• SWEET AND STICKY CHICKEN

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes all with estimated calories and you can search by ingredients, course, diet and more..

Vegetables as a Main Course

Hey, I've even been known to dig into just a bowl of this Rosemary Roasted Potatoes, Parsnips, Carrots and Onion with a little crumbled feta on top - yum!!

or even a bowl with some of these yummy Rich Onion Gravy drizzled over the top. 

Both are perfectly acceptable meals - don't judge me. When you have leftovers, sometimes it's just about the simple things, right?

Other Vegetables to Serve with Roasted Vegetables

This is great as the main side to any meal, but I also like to then add some additional greens.

The Sauteed Garlic Shredded Brussels Sprouts go really well - just saying!!!

But as well as those I also love some of these:

• Irish Buttered Cabbage
• Broccoli
• Sauteed Kale
• Asparagus
• Grilled Courgette (Zucchini)

LET'S CONNECT!!

Continue to Content

Rosemary Roasted Potatoes, Carrots and Onion

Yield: SERVES 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Healthy Delicious Rosemary Roasted Potatoes, Carrots, Parsnip and Onion the perfect addition to any main meal from chicken, to fish and even vegetarian dishes.

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Ingredients

• 600g (21oz) of baby yellow potatoes *I used baby Yukon gold potatoes - sliced in half
• 3 medium carrots, roughly chopped
• 3 medium parsnips, roughly chopped
• 1 red onion, roughly chopped
• 3 cloves of garlic, crushed
• a handful of fresh chopped Rosemary (or 1 teaspoon of dried)
• ½ cup (120ml) of vegetable stock
• ½ teaspoon of salt
• pinch of black pepper
• fresh chopped parsley
• olive oil spray oil

Instructions

1. Add the potatoes to a saucepan of water
2. Bring to a boil, then turn off heat and leave for 4-5 minutes
3. Preheat oven to 200c or 400f
4. Drain potatoes and add them along with the carrots, parsnips, onion and garlic to a large baking tray lined with parchment paper, spread well out.
5. Sprinkle with the rosemary, salt and black pepper.
6. Pour the vegetable stock over the top.
7. Then with the olive oil spray.
8. Roast for 40 minutes until softened lightly golden.
9. Sprinkle with the fresh parsley.
10. Serve and enjoy!!!

Notes

Please see below for recipe values:

This recipe is gluten free, dairy free and vegetarian friendly

• Slimming World - Syn Free per serving
• WW Personal Points - 6 per serving
• Gluten Free - use gluten free stock

Lower Carb Side Suggestion: swap the potatoes for some butternut squash

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Nutrition Information

Yield 4 Serving Size 1 SERVING
Amount Per Serving Calories 262Total Fat 0.5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 396mgCarbohydrates 45gFiber 12gSugar 7gProtein 4g

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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