Name: The Ultimate Roast Vegetables - Printable Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: English
Ingredients: Chopping Board; Sharp Knife; Large Roasting Dish; 350g (12.3 oz) Baby Potatoes; 2 – 3 Large Carrots, peeled and sliced; 2 – 3 Large Parsnips, peeled and sliced; 1 tsp Garlic Powder; 1 tsp Dried Oregano; 1 tsp Dried Thyme; 2 tbsp Olive Oil; Salt and Pepper; Fresh Parsley, to garnish (optional)

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(This post has been updated from the original December 2014 version to provide a better experience for you)

Need a simple throw together roast vegetables recipe? One that’s guaranteed to impress with minimal effort? This is the recipe you’ve been looking for! Yielding perfectly cooked roasted vegetables every time, with bags of flavour. Carry on reading for the easy step by step recipe…

We’re into December now and there’s only one thing on everyone’s mind – Christmas! I’m here to help make it a little easier on you with my super simple and intensely delicious ultimate roast vegetables recipe.

They’re easy to make, super delicious AND healthy! Go on, you know you want to show your veggies a little bit of Christmas love…

If you like this recipe…

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The Ultimate Roast Vegetables – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Here is what you will need to serve 3-4 as a side dish.

Ingredients

350g (12.3 oz) Baby Potatoes
2 – 3 Large Carrots, peeled and sliced
2 – 3 Large Parsnips, peeled and sliced
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Dried Thyme
2 tbsp Olive Oil
Salt and Pepper
Fresh Parsley, to garnish (optional)

Essential equipment

Chopping Board
Sharp Knife
Large Roasting Dish

Instructions

Preheat your oven to 200°C/Fan 180°C/392ºF.

Quarter the baby potatoes (350g | 12.3 oz). They should be roughly 3cm in diameter. Then peel the carrots (2-3 large) and parsnips (2-3 large).

Slice the carrots and parsnips to roughly the same size as the potatoes. This will ensure it all cooks nice and evenly.

Then throw it all into a good quality roasting pan along with the garlic powder (1 tsp), oregano (1 tsp), thyme (1 tsp), olive oil (2 tbsp) and a generous helping of salt and pepper.

Get your hands right in and mix it all together so everything is evenly coated.

Chopped potatoes and carrots in a roasting tin

Pop it into the centre of the preheated oven and cook for 35-40 minutes until golden and soft.

I gave mine a mix half way through the cooking time just to make sure everything cooked evenly.

And that’s it! I told you it was simple didn’t I?! No mess, no fuss recipes are exactly what you need on Christmas Day to eliminate all that unnecessary stress.

This is literally a chop it, mix it, throw it in the oven kind of recipe. And only one pan to wash after? You are totally welcome my friend!

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The Ultimate Roast Vegetables - Printable Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Perfectly golden roast vegetables. This right here is the ultimate recipe! Ideal for your Sunday roast or Christmas dinner.

Ingredients

350g (12.3 oz) Baby Potatoes
2 – 3 Large Carrots, peeled and sliced
2 – 3 Large Parsnips, peeled and sliced
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Dried Thyme
2 tbsp Olive Oil
Salt and Pepper
Fresh Parsley, to garnish (optional)

Essential equipment

Chopping Board
Sharp Knife
Large Roasting Dish

Instructions

Preheat your oven to 200°C/Fan 180°C/392ºF. Using a chopping board and sharp knife, cut the baby potatoes into roughly 3cm cubes. Then peel the carrots and parsnips, and cut those into similar sized pieces. throw all of it into your roasting dish and add the garlic, oregano, thyme, olive oil and some salt and pepper. Mix thoroughly with your hands.
Place into your preheated oven and roast for 35-40 minutes. You may wish to give it a mix half way through to ensure even cooking. When golden and cooked through, serve topped with an optional scattering of chopped fresh parsley.