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 Herbs

dried

Salt

to taste

Black Pepper

freshly ground

OilsFats

Sunflower Oil

or olive oil

Olive Oil

alternative to sunflower oil

Vegetables

piece

Potatoes

medium, peeled and halved lengthways

piece

Parsnips

peeled and sliced

piece

Onions

peeled and cut into thin rings

225

Cherry Tomatoes

Method

Preheat the oven to 200°C.

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

Roughen the flat side of the potatoes with a fork.

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

Drizzle with oil and season with salt and pepper.

Roast for 40 minutes while basting frequently.

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