Roasted potatoes, carrots, parsnips, sweet potatoes, and Brussels sprouts tossed in olive oil and herbs—simple, cozy, and full of flavor.

this recipe

Look, I used to be the kid who dodged Brussels sprouts at every family dinner. I mean, who didn’t? They smelled weird. They looked like they belonged in a medieval medicine cabinet. And let’s be real—when they’re steamed, they are kind of tragic.

But somewhere between adulting, budget grocery runs, and binge-watching too many cozy cooking shows, I gave roasted veggies a second chance. I think it was one of those cold, rainy nights where you open the fridge and all that’s staring back at you is a bag of carrots, some Brussels sprouts you forgot about, and a few potatoes rolling around the bottom drawer like they’ve seen things. I didn’t expect a miracle. I just wanted dinner.

I chopped everything, tossed it in olive oil with whatever dried herbs I could dig up (was that oregano from 2018? possibly), and shoved it into the oven hoping for the best. And… something amazing happened. The veggies caramelized. The Brussels sprouts got crispy. The parsnips—the parsnips!—were nutty and sweet in a way I honestly didn’t see coming.

I ate half the tray standing at the counter. Cold air from the fridge still drifting out, oven mitt on one hand, and no regrets.

Why You’ll Love This Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe?

Okay, so we’ve all seen the Pinterest-perfect veggie trays. Everything glistening, perfectly cut, laid out like a rainbow. This isn’t that. This is the real-life, no-fuss version of roasted potatoes, carrots, parsnips and Brussels sprouts. It’s the dish that looks a little rustic, smells like Sunday, and tastes like a hug with crispy edges.

The key? It’s that mix. You get the creaminess of the potatoes, the sweetness from the carrots and sweet potatoes, that earthy depth from the parsnips, and then—bam—the Brussels sprouts bring the crunch and flavor like that friend who always brings the good wine to game night.

Plus, it’s flexible. Don’t have sweet potatoes? Skip ‘em. Forgot the rosemary? Use thyme. No thyme either? Honestly, it still works.

Ingredient Notes:

This isn’t one of those “exact measurement or it’ll flop” kind of recipes. It’s more of a vibe. But here’s what I usually toss in:

• Olive oil (1/3 cup-ish): Just enough to coat everything. Add more if the veggies are looking dry. Don’t overthink it.

• Carrots (3 medium, thick-cut): Keep the pieces big. No one wants sad carrot mush.

• Brussels sprouts (1½ cups, halved): The drama queens of the veggie world. They go from boring to crunchy, crispy gold in 35 minutes flat.

• Red bliss potatoes (4 cups): Cut ‘em chunky. Skins on. Trust.

• Parsnips (3 medium): These weird pale carrots roast up sweet and nutty. Like if a carrot and a turnip had a baby who went to culinary school.

• Sweet potatoes (1 cup): Adds that soft bite and hits the sweet-savory balance just right.

• Dried herbs (oregano, rosemary, thyme, basil): Use what you have. If one’s missing, improvise. I once tossed in Italian seasoning and it still rocked.

• Sea salt & black pepper: You know what’s up. Season generously.

How To Make Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts?

Let’s be honest: the best thing about this recipe is that it doesn’t demand much of you. One bowl, one pan, minimal energy required. Here’s how I do it:

Step 1: Preheat your oven to 400°F.
Don’t skip this. You want that oven hot so everything starts roasting the moment it hits the rack. Cold oven = limp veggies. Sadness.

Step 2: Chop like you mean it.
Slice everything into roughly 1½-inch chunks. If it’s uneven, that’s fine. Some pieces get extra crispy. Life’s not symmetrical—your dinner doesn’t have to be either.

Step 3: Mix everything in a big bowl.
Toss all the chopped veggies with olive oil, herbs, salt, and pepper. Use your hands. It’s messy and weirdly therapeutic.

Step 4: Spread it on a baking sheet.
One layer. No overlapping. Give the veggies breathing room. Crowding the pan = steamed vegetables = disappointment.

Step 5: Roast for 35–40 minutes.
Halfway through, I sometimes stir. Sometimes I don’t. Depends on how chaotic the day’s been. Either way, they’ll be golden, crispy, and ready to devour.

Storage Options:

Leftovers? They exist… occasionally. If they do, store in an airtight container in the fridge for up to 3 days. To reheat, I toss them into a skillet with a splash of olive oil for about 5 minutes and pretend I’m on a cooking show. You can microwave them, but they’ll lose the crisp. Still tasty though. Still comforting.

They’re also great in a wrap with hummus, tossed into a salad, or scrambled into breakfast the next day. Cold, warm, straight from the Tupperware while standing at the fridge—no rules here.

Variations and Substitutions:

This recipe’s chill. You can throw in whatever’s rolling around your crisper drawer. Here’s what I’ve done (some on purpose, some by accident):

• Add red onions or shallots: Sweet, tangy, and they melt into the mix like little flavor bombs.

• Toss in garlic cloves: Whole, unpeeled. Roasted garlic is always a win.

• Use different herbs: Fresh or dried. Sage, dill, even a little cumin if you’re in a weird mood.

• Crispier vibes? Crank the oven to 425°F for the last 10 minutes. Boom. Bonus crunch.

• Hot tip: A squeeze of lemon or a drizzle of balsamic right before serving adds a little sparkle.

What to Serve with Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts?

This roasted veggie mix doesn’t need a spotlight—it is the spotlight. But if you wanna pair it with something, here’s what works:

• Roast chicken: Classic. The comfy jeans of dinners.

• Pan-seared salmon: Add a squeeze of lemon and thank me later.

• Steak or pork chops: The kind of combo that makes you feel like you really nailed dinner.

• A grain bowl with a fried egg: Yes. Just yes.

• Thanksgiving leftovers: Seriously. This pairs beautifully with turkey, stuffing, and cranberry sauce. Seasonal serotonin.

Frequently Asked Questions:

Do I have to peel the parsnips?
Technically no. But if they feel a little waxy, go ahead and peel. You’ll get a softer roast.

Can I prep this in advance?
Yep. Chop everything and toss with the oil and herbs, then cover and refrigerate. Roast when ready. Just bring it back to room temp first or you’ll need extra roasting time.

Can I freeze it?
I mean, you can. But the texture’s not the same. They get a bit mushy. Still edible, but not the showstopper they are fresh.

These roasted potatoes, carrots, parsnips and Brussels sprouts have officially earned their spot in my cold-weather comfort food rotation—and if you give them a try, I think they’ll end up in yours too. Don’t overthink it. Roast what you’ve got. Forget the perfect chop. And if you burn the Brussels sprouts a little? Honestly, that just makes them better.

Let me know how yours turn out, okay? Or if your parsnip-hating partner finally comes around. That’s always fun.

Until then—stay cozy and keep roasting.

Keep the Flavor Coming – Try These:

My Grandma’s Brownies: The Best Brownies You’ve Ever Tasted

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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

A colorful medley of roasted red potatoes, carrots, sweet potatoes, parsnips, and Brussels sprouts, seasoned with dried herbs and olive oil for a simple, wholesome side dish packed with rich, earthy flavor and golden caramelized edges.

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Servings

Ingredients

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• ⅓ cup extra-virgin olive oil
• 3 medium carrots approximately ¾ pound, sliced into 1½-inch rounds
• 1½ cups Brussels sprouts approximately ½ pound, halved
• 4 cups red bliss potatoes approximately 1 pound, sliced into 1½-inch pieces
• 3 medium parsnips approximately 1 pound, sliced into 1½-inch pieces
• 1 cup sweet potatoes approximately 1 pound, sliced into 1½-inch pieces
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1½ teaspoons sea salt
• 2 teaspoons freshly ground black pepper

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Instructions

 

Preheat the Oven

1. Begin by preheating your oven to 400°F (204°C). Prepare a large baking sheet (11x17 inches) by lightly coating it with olive oil to prevent sticking and to promote even browning.

Prepare the Vegetables

1. Wash, peel (if desired), and cut all vegetables into uniform 1½-inch pieces to ensure consistent roasting. Place the carrots, Brussels sprouts, red potatoes, parsnips, and sweet potatoes into a large mixing bowl.

Season and Toss

1. Add the extra-virgin olive oil, oregano, rosemary, thyme, basil, sea salt, and black pepper to the bowl. Toss all ingredients thoroughly until the vegetables are well coated with the oil and seasonings.

Arrange on the Baking Sheet

1. Transfer the seasoned vegetable mixture to the prepared baking sheet. Spread everything out in a single, even layer. Avoid overcrowding the pan to ensure the vegetables roast rather than steam.

Roast the Vegetables

1. Place the baking sheet on the center rack of the preheated oven. Roast for 35 to 40 minutes, or until the vegetables are golden-brown on the outside and fork-tender in the center. You may stir the vegetables once halfway through roasting for even caramelization, although it is optional.

Notes

This recipe is naturally gluten-free as written. However, to ensure no cross-contamination, confirm that all dried herbs and seasonings are certified gluten-free, especially if using spice blends or bulk-purchased items. Always verify the labels of packaged ingredients if cooking for someone with celiac disease or a severe gluten intolerance.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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