Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) chunks
  • 1 lb (450g) carrots, peeled and cut into 1-inch (2.5cm) pieces
  • 1 lb (450g) parsnips, peeled and cut into 1-inch (2.5cm) pieces
  • 1 large red onion, cut into wedges
  • 4 cloves garlic, minced
  • 2 tbsp olive oil (30ml)
  • 1 tsp dried thyme (5ml)
  • 1/2 tsp dried rosemary (2.5ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tbsp (57g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped (30ml)
  • 1 tbsp fresh chives, chopped (15ml)
  • 1/4 tsp salt (1.25ml)
  • 1/4 tsp freshly ground black pepper (1.25ml)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large mixing bowl, combine the potatoes, carrots, parsnips, red onion, and minced garlic. Drizzle with olive oil and sprinkle with dried thyme, dried rosemary, salt, and pepper. Toss to coat evenly.
  3. Spread the vegetables in a single layer in the prepared roasting pan. Roast for 40-45 minutes, or until the vegetables are tender and lightly browned, flipping halfway through.
  4. While the vegetables are roasting, in a small bowl, combine the softened butter, minced garlic, fresh parsley, fresh chives, salt, and pepper. Mix well until evenly combined.
  5. Once the vegetables are roasted, remove them from the oven and immediately toss them with the herb-garlic butter until evenly coated. The heat from the vegetables will melt the butter.
  6. Serve immediately.