Roast Potatoes and Parsnips with Onions, Herbs and Cherry Tomatoes

Vegetarian roast featuring potatoes, parsnips, and onions seasoned with mixed herbs and roasted with burst cherry tomatoes.

Vegetarian Vegan Gluten-Free Vegetables Side Dish Roasted

Estimated Nutrition

Calories

414.6

kcal / serving

1658.2 kcal total

Carbs

54.6g

per serving

218.4 g total

Fat

21.2g

per serving

84.8 g total

Protein

4.9g

per serving

19.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

pinch

Mixed Herb

dried

Salt

to taste

Black Pepper

freshly ground

OilsFats

Sunflower Oil

or olive oil

Olive Oil

alternative to sunflower oil

Vegetables

piece

Potato

medium, peeled and halved lengthways

piece

Parsnip

peeled and sliced

piece

Onion

peeled and cut into thin rings

225

Cherry Tomato

Method

Preheat the oven to 200°C.

Add the cherry tomatoes and bake for another 15-20 minutes until the vegetables are tender.

Roast for 40 minutes while basting frequently.

Drizzle with oil and season with salt and pepper.

Add the sliced parsnips, sprinkle with mixed herbs, and arrange the onion rings on top.

Roughen the flat side of the potatoes with a fork.

Parboil the potatoes for 10 minutes until slightly soft, drain, and place flat side up in a roasting tin.