These Rosemary Roasted Potatoes, Parsnips, Carrots and Onion are an easy, flavour-packed side dish that's perfect for everything from weeknight dinners to Sunday roasts. Roasted until golden and caramelised, they're seasoned simply with garlic and rosemary to let the natural sweetness of the vegetables shine.
Roasting brings out the very best flavour in vegetables, creating crisp edges and tender centres with very little effort. This versatile tray bake pairs beautifully with chicken, beef, pork or lamb, making it a side dish you'll come back to again and again.
Calories in Rosemary Roasted Potatoes, Parsnips, Carrots and Onion
This recipe serves 4 and is 217 calories per serving
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Baby Yellow Potatoes: I like to use baby Yukon Gold potatoes, as they become beautifully creamy on the inside while developing crisp, golden edges. In the UK, baby Charlotte potatoes are a great alternative. If they're on the larger side, cut them into even-sized pieces.
- Carrots: Add natural sweetness and roast beautifully alongside the other vegetables.
- Parsnips: Roasting brings out their sweet, nutty flavour, making them the perfect partner for the carrots and potatoes.
- Red Onion: Adds a delicious sweetness and caramelises beautifully in the oven.
- Garlic: Freshly crushed garlic gives the best flavour and complements the rosemary perfectly.
- Fresh Rosemary: Fresh rosemary adds wonderful fragrance and flavour, but dried rosemary works well too if that's what you have on hand.
- Vegetable Stock: A little stock helps keep the vegetables tender while they roast and adds extra depth of flavour.
- Salt and Black Pepper: Simple seasoning that enhances the natural sweetness of the vegetables.
- Fresh Parsley: Sprinkle over just before serving for a fresh burst of colour and flavour.
- Olive Oil Spray: A light spray helps the vegetables become beautifully golden and caramelised without using lots of oil.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This rosemary roasted vegetable tray bake is easy to adapt using your favourite vegetables, herbs and seasonings.
- Try different vegetables: Sweet potatoes, butternut squash, Brussels sprouts, beetroot, cauliflower or celeriac all roast beautifully alongside the potatoes.
- Swap the potatoes: Baby red potatoes, Charlotte potatoes or regular Yukon Gold potatoes cut into chunks all work well.
- Change the herbs: Thyme, sage, oregano or Italian mixed herbs can be used instead of, or alongside, the rosemary.
- Add extra garlic: Roast a whole bulb of garlic with the vegetables for an even richer flavour.
- Boost the seasoning: Add smoked paprika, onion powder, garlic powder, chilli flakes or Cajun seasoning for a different flavour.
- Add cheese: Sprinkle over crumbled feta, grated Parmesan or a vegetarian Italian-style hard cheese just before serving.
- Finish with citrus: A little lemon zest or a squeeze of fresh lemon juice adds a lovely fresh finish.
- Make it heartier: Add chunks of chicken sausage, vegetarian sausages or chickpeas during the last part of cooking to turn it into a complete meal.
Serving Suggestions
These Rosemary Roasted Potatoes, Parsnips, Carrots and Onion make the perfect side dish for a wide variety of main meals.
Serve them alongside your favourite chicken, beef, pork or lamb dishes, or pair them with roast turkey, meatloaf, sausages or grilled fish. They're also a delicious addition to Sunday roasts, holiday dinners and cosy family meals.
Complete the meal with steamed green vegetables such as broccoli, green beans, cabbage or Brussels sprouts, and don't forget plenty of rich gravy if you're serving them with a roast.
Some of my favorite recipes to serve with these are:
Storing and Reheating
To Store: Allow the roasted vegetables to cool completely, then transfer them to an airtight container and refrigerate for up to 4 days.
To Reheat: For the best texture, reheat in the oven or air fryer at 200°C (400°F) for 8-10 minutes, or until heated through and lightly crisp again. Alternatively, reheat in a frying pan over a medium heat, stirring occasionally until hot. They can also be microwaved, although they won't be quite as crisp.
More Side Dish Recipes
Looking for some more side dish ideas? Check out these:
See more Side Recipes →
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Recipe Card
Rosemary Roasted Potatoes, Carrots and Onion
These Rosemary Roasted Potatoes, Parsnips, Carrots and Onion are an easy, flavour-packed side dish that's perfect for everything from weeknight dinners to Sunday roasts.
Ingredients
- 600g (21oz) of baby yellow potatoes, halved (I used baby Yukon gold potatoes)
- 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
Instructions
- Add the potatoes to a saucepan of water
- Bring to a boil, then turn off heat and leave for 4-5 minutes
- Preheat oven to 180c fan, 200c or 400f or gas mark 6
- 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.
- Sprinkle with the rosemary, salt and black pepper.
- Pour the vegetable stock over the top.
- Then spray generously with the olive oil spray.
- Roast for 40 minutes (flip half way) until softened lightly golden.
- Sprinkle with the fresh parsley.
- Serve and enjoy!!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free - use gluten free stock
- Dairy Free, Vegan and Vegetarian Friendly
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ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack -
Baking Tray Set of 4, HaWare Stainless Steel Baking Sheet –Rimmed Pan Baking Sets -Healthy & Non Toxic, Easy Clean & Dishwasher Safe (Large Size) -
Wüsthof CLASSIC Santoku Knife
Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 217Total Fat 1gSaturated Fat 0gUnsaturated Fat 0gSodium 409mgCarbohydrates 49gFiber 9gSugar 8gProtein 5g
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.
TasteforHealthy says
This dish looks AMAZING! Potatos are delicious in so many ways... 🙂 I absolutely ♥ the idea of freshly cut rosemary as seasoning!
Anonymous says
This looks lovely, I am going to do this with my gammon steaks tomorrow night for dinner. Thank you for the inspiration.
Helen says
Just got back on to Slimming World after a disastrous weight gain programme (cos I gave up smoking!); so checking out recipes, and this roasted veg recipe looks spectacular - definitely going to give this a go, thank you for such inspiring recipes
Alison says
In the oven now - it smells amazing!!
Mrs Lynette Cavanagh says
I made this dish with my roast today and having always been a die hard lover of roast potatoes cooked in oil or fat. I was pleasantly surprised how tasty these were, I'm definitely sold and will be making these all the time in the future.
Melanie Greenaway says
Do we have to take the skin off the carrots and parsnips?
Siobhan (Slimming Eats) says
It's totally personal preference, if using organic and they are washed then no need to peel, but if not organic I personally peel and wash.
Pauline says
I thought this was a delicious combination - as I am Leaning towards eating vegetarian I just had a big bowl on its own. I will definitely make again.
Lara says
Just made this as part of Sunday Chicken Dinner, it went down unbelievably well with my 8 year old 🙂
betty taylor says
I make a three ingredient slow cooker beef roast about every 6 weeks for Sunday dinner,along with these vegetables that I oven roast. I use rosemary or thyme,or whatever we fancy,and add butter once I put them in a serving bowl....I also make homemade biscuits or Parker House dinner rolls....It makes a wonderful Sunday Dinner....Special.