Are your kids a potatoes-only crowd? Mine certainly are. I’m constantly pushing the envelope on trying new root vegetables. This oven-roasted root vegetable bake is a great way to get more root vegetables on the dining room table. And guess what? If your kids quibble about the non-potatoes, those non-potatoes are perfect the next day for your lunch.
Healthy and delicious, this oven-roasted root vegetable bake is an easy to make side dish. Oven roasting is the perfect way to use root vegetables with roasting bringing out the sugars in the vegetables. I originally adapted this recipe from Nigella Bites a few years ago. Recently I decided to add in thyme for extra pop, and because my kids are getting better with eating foods with spices.
If you really want to get your kids in the kitchen, ask them to help you with scrubbing the potatoes and peeling the carrots and parsnips. As they get older, they can learn how to use a knife to cut up the vegetables. Start with cutting up the potatoes first since they’re softer. When your kids are comfortable with the knife then introduce them to harder root vegetables like carrots and parsnips.
- 3 carrots, peeled and cut into ½ inch slices
- 3 white potatoes, cut into 1 inch pieces
- 1 parsnip, peeled and cut into ½ inch slices
- 6 garlic cloves peeled and cut in half
- ½ tsp thyme
- Olive oil
- Salt and pepper
- Put the ingredients into a 2 quart oven proof casserole. Drizzle with olive oil. Sprinkle with salt, pepper, and thyme, and thoroughly mix everything to coat.
- Bake at 400 degrees F for 50 minutes or until done.