An European side dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 45 min

Organic sourcing

Carrots and sweet potatoes are important to buy organic as they can contain pesticide residues and are often on the Dirty Dozen list. Parsnips are not usually on this list but benefit from organic sourcing too.

Ingredients

• 2 medium carrots
• 2 parsnips
• 2 medium sweet potatoes
• 1 large red onion
• 3 tbsp extra-virgin olive oil
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tbsp fresh rosemary leaves
• 1 tbsp fresh thyme leaves

Method

1. Preheat the oven to 200°C (392°F).
2. Peel the carrots and parsnips, then cut into equal-sized pieces.
3. Peel the sweet potatoes and cut into chunks similar in size to the carrots and parsnips.
4. Peel and quarter the red onion.
5. Place all the vegetables into a large mixing bowl.
6. Add olive oil, sea salt, and black pepper to the vegetables and toss to coat evenly.
7. Spread the vegetables in a single layer on a baking sheet.
8. Sprinkle the fresh rosemary and thyme over the vegetables.
9. Roast in the oven for 30 minutes, or until the vegetables are tender and slightly caramelized.
10. Stir once halfway through cooking to ensure even roasting.

Notes

• Swap sweet potatoes with butternut squash if desired.
• Make sure all vegetable pieces are similar in size for even roasting.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic European recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.