Roast Potatoes and Parsnips

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder retains flavor with lower cost.

rosemary

🥗Healthier: thyme

💰Cheaper: dried rosemary

Dried rosemary is more cost-effective and has a longer shelf life.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Dried thyme is often cheaper and still flavorful.

Preheat the oven to 200 degrees Celsius.

Peel and cut the potatoes into bite-sized pieces.

Peel and cut the parsnips into batten shapes about the size of your finger.

Place the vegetables into a large pot of lightly salted water and bring to a boil.

Reduce the heat and let it simmer for about eight minutes to parboil.

Drain the vegetables thoroughly.

Divide the vegetables between two roasting dishes, spreading them out evenly in a single layer.

Drizzle two tablespoons of olive oil over each tray.

Sprinkle sprigs of rosemary over the vegetables.

Season with flaky salt.

Roast in the oven until golden brown and crispy, about 35 to 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level: