Garlic Butter Roast Carrots, Parsnips and Capsicums

clock 15 minutes + 45 minutes bowl Serves 8


  • 5 parsnips, peeled, quartered lengthways
  • 5 carrots, peeled, quartered lengthways
  • 2 red capsicums, seeds removed, cut into wedges
  • 2 red onions, peeled, cut into wedges loose
  • 2 Tbsp olive oil
  • Salt and pepper
  • 50g butter, softened
  • 6 cloves garlic, peeled and crushed
  • 2 Tbsp chopped fresh thyme leaves, plus extra small sprigs to garnish
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  • 1. Preheat oven to 200°C (180°C fan-forced). Place the parsnips, carrots, capsicums and onions in a large roasting pan. Drizzle with oil, season with salt and pepper and toss well to coat.

  • 2. Place the butter, garlic and thyme in a small bowl and mix to combine. Dot the garlic butter over the vegetables. Roast for 40-45 minutes, or until lightly browned, tossing once or twice during cooking so vegetables brown evenly.

  • 3. Transfer to a serving platter and garnish with small sprigs of thyme.

  • Per Serve

  • • Energy 774Kj • Protein 3g • Total Fat 9g • Saturated Fat 4g • Carbohydrates 19g • Sugars 14g • Sodium 322mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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