Thanks for the Parsnips, Jamie Oliver!


One of my favorite things to do when I get a chance is to watch the Food Network to get cooking ideas.  I like to dream up ways to make the delicious dishes that are featured as healthy as possible, while still keeping them delicious.  The truth is, I really love to eat good food, and since working on my own health, it’s important that the food keeps me healthy.  Also, it’s important that it tastes good!

The chefs on the Food Network inspire me to cook.  Jamie Oliver is one particular chef that really inspires me.  His show features him cooking at an outdoor wood burning stove  somewhere in the English country side… or in a kitchen with plants growing everywhere… or in a tiny little posh neon urban kitchen… the settings are endless!

He also often uses homegrown vegetables and meat.  It’s so great to see him cooking up things like purple, yellow and orange garden carrots, or kale and collard greens he picked up at a market.  The foodies of the world are making things happen, and now we are seeing many of these types of veggies in our own grocery stores.

I caught a great episode of Jamie cooking outdoors.  He was making roasted root veggies in a wood burning  stove somewhere in the English country side.  🙂  His recipe was simple and completely translatable to my kitchen.

I really enjoy roasted vegetables, however I have an intolerance to the mother of all roasted vegetables… the potato.  I avoid them the majority of time.  The catch is, I used to LOVE (and quite possibly could live on) roasted potatoes.  So, what’s a potato-loving gal to do?  I found a tasty alternatives and felt happier and healthier doing so.

The other great thing about this recipe is that it helps diversify the type of root vegetables eaten at meal time.  Potatoes don’t have a particularly useful nutrient profile.  However, using pigmented root vegetables like parnsips and carrots in our cooking lends us a better amount of phytonutrients, fiber, vitamins and minerals.

Ok…Back to Jamie… so there he was… roasting up Potatoes, Carrots and Parsnips… I just had to try it!  For me, I omitted the potatoes and it worked out really well!

Here’s how I did it…


Jamie Oliver Inspired Roasted Root Veggies

4-5 medium Parsnips, peeled and chopped into 1 inch thick rounds

4-5 medium Carrots, peeled and chopped into 1 inch thick rounds

(Potato or sweet potato can also be used… insert amount here)

(Other Awesome Veggies can be roasted, too… Red Onion, Brussels Sprouts, Cauliflower, Garlic… insert amount here)

Olive Oil

Powdered Thyme and/or Sage

Himalayan Sea Salt

Preheat oven to 450 F.  Chop up the veggies.  While veggies are being chopped, boil a pot of water on the stove.

Once water is boiling, put veggies in water and boil for about 5 minutes.  Strain vegetables from the water and place on non-stick cookie sheet, in roasting pan or in cast iron pan.

Drizzle vegetables with olive oil so they are lightly coated.  Shake pan a little to disperse olive oil to the bottom.

Sprinkle with a little powdered thyme and/or sage and a little sea salt.  Put in oven to roast for 20 minutes.

Turn light on in the stove and keep peek at them periodically.  Turn them once during the roasting to ensure even cooking and prevent burning.

Veggies should be golden brown toward the end of the 20-30 minutes.  Remove from oven or keep in for a little while longer until desired “roasty-ness” is achieved.

Season with a little extra sea salt if needed.  Enjoy!


These roasted veggies work well with any dish.  They can be served with quinoa, millet or rice, they can be served as a side to a portion of lean protein, they can be pureed with a little soup stock to make a roasted vegetable blended soup, they can be added to other vegetables and they can just be enjoyed on their own.  This is a really easy roasted vegetable recipe that is delicious and versatile!


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