Harvest Potatoes

Embrace the flavors of fall with this hearty and wholesome Harvest Potatoes recipe—a medley of roasted baby potatoes, carrots, parsnips, and red onion infused with garlic, fresh rosemary, and thyme. Perfectly roasted to golden perfection, this vibrant side dish is elevated with a touch of paprika for warmth and finished with a drizzle of balsamic vinegar for a tangy-sweet contrast. Ready in under an hour, this dish offers crispy edges, tender vegetables, and a burst of aromatic herbs in every bite. Ideal for cozy weeknight dinners or as a star side at your holiday table, these Harvest Potatoes are a simple yet elegant way to celebrate seasonal produce. Garnished with fresh parsley, they’re as visually stunning as they are delicious.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 lb baby potatoes
• 2 cups carrots
• 1 cup parsnips
• 1 large red onion
• 4 whole garlic cloves
• 3 tbsp olive oil
• 1 tbsp fresh rosemary
• 1.5 tsp fresh thyme
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp balsamic vinegar
• 2 tbsp parsley

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Wash the baby potatoes and cut them in half. Peel and slice the carrots into 1/2-inch thick pieces. Peel and slice the parsnips into similar-sized pieces to ensure even cooking.

Step 3

Peel and quarter the red onion, then separate the layers slightly. Leave the garlic cloves whole but peel them.

Step 4

Place the potatoes, carrots, parsnips, red onion, and garlic on the prepared baking sheet.

Step 5

Drizzle the olive oil over the vegetables and sprinkle with fresh rosemary, thyme, paprika, salt, and pepper.

Step 6

Use clean hands or a spatula to toss everything together, ensuring the vegetables are evenly coated with oil and seasonings.

Step 7

Spread the vegetables out into a single layer on the baking sheet, making sure the cut sides of the potatoes are facing down for maximum crispiness.

Step 8

Place the baking sheet in the preheated oven and roast for 25 minutes.

Step 9

After 25 minutes, remove the baking sheet and gently toss the vegetables to ensure even cooking. Return to the oven and roast for an additional 15 minutes, or until the potatoes are golden and the carrots and parsnips are tender.

Step 10

Remove from the oven and drizzle the balsamic vinegar over the roasted vegetables while they are still warm. Toss gently to coat.

Step 11

Transfer the Harvest Potatoes to a serving dish and garnish with freshly chopped parsley. Serve warm and enjoy!

Nutrition Facts

Serving size	1335.6 grams (1335.6g)

Amount per serving	% Daily Value*
Calories	1250

Total Fat 47.70g	61%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 5.50g
Cholesterol 3mg	1%
Sodium 2795mg	122%
Total Carbohydrate 195.30g	71%
Dietary Fiber 26.00g	93%
Total Sugars 34.90g
Protein 21.50g	43%

Vitamin D 0IU	0%
Calcium 323mg	25%
Iron 9mg	52%
Potassium 4643mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 6.6%

Carbs: 60.3%