Ingredients and Weight:
- Russet potatoes: 500 grams (about 2 large potatoes)
- Carrots: 200 grams (about 1 large carrot)
- Parsnips: 200 grams (about 1 medium parsnip)
- Red onions: 150 grams (about 1 small red onion)
- Garlic: 3-4 cloves
- Extra virgin olive oil: 3 tablespoons
- Kosher salt and freshly ground black pepper
- Fresh thyme: 1 sprig (optional)
Preparation Time: 45 minutes (includes prep and cooking time)
Cooking Time: 25 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and wash the potatoes, carrots, and parsnips. Cut them into small cubes or chunks.
- Peel and slice the red onions and garlic.
- In a large bowl, combine the potatoes, carrots, parsnips, onions, and garlic. Toss with olive oil, salt, and pepper.
- Spread the mixture onto a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and beginning to brown.
- Remove from the oven and stir in fresh thyme if using. Season with additional salt and pepper if needed.
- Serve immediately with your choice of protein or on its own as a vegetarian dish.
Nutritional Information: (per serving assuming the dish is divided into 8 portions)
Calories: approx. 180 per serving (based on ingredient weights)
Carbohydrates: approx. 30g per serving (includes starch from potatoes and sugar from vegetables)
Fat: approx. 5g per serving (mostly from olive oil)
Protein: approx. 4g per serving (depending on the protein served with it)
Fiber: approx. 5g per serving (from vegetables)
Note: Actual nutritional values may vary based on specific ingredients used and preparation methods.
Dish Characteristics:
- A hearty vegetarian dish that can be served as a side or main course.
- The combination of roasted vegetables creates a rich and flavorful dish with a crispy exterior and tender interior.
- Can be paired with various proteins like grilled chicken or fish for a complete meal.
User Comments:
- "This dish was a hit at my dinner party! The combination of flavors was spot on." - John Doe, New York City, USA
- "The roasted vegetables were so delicious and the dish was very filling." - Jane Smith, San Francisco, USA
- "I added some diced bell peppers to the mix for a pop of color and flavor – it was great!" - Michael Johnson, Los Angeles, USA
Special Precautions and Tips:
- Be sure to cut all the vegetables into similar-sized pieces for even cooking.
- Adjust the seasoning to taste during the roasting process if needed.
- This dish can be served with various toppings like avocados or even scrambled eggs for a hearty breakfast hash dish variation if desired.
