Side dishe for 6

Roasted Vegetables

Name: Roasted Vegetables
Total time: 100 min
Yield: 6 servings
Cuisine: British and Irish
Ingredients: 400 g / 14oz small potatoes; 2 carrots; 1 large parsnip; 1 red onion; 5 cloves garlic; 5 sprigs thyme; 3 sprigs sage; 4 tbsp extra virgin olive oil; 1 tsp cooking/kosher salt; 1/4 tsp black pepper; 2 tbsp parsley

Potatoes, root vegetables, onion, and garlic roast with fresh herbs until browned, tender, and ready for parsley.

Typical price

$3.04for 4 servings

$0.76 per serving$3.04 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: recipetineats.com

100 minstart to table
Involveddifficulty
6servings as written
$typical cost tier

British and Irish Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Potatoes$0.99/lb typical	0.9 lb	$0.87Typical price
Carrots$1.09/lb typical	0.3 lb	$0.34Typical price
Radishes, turnips, rutabaga$1.99/lb typical	0.1 lb	$0.23Typical price
Red onions$1.49/lb typical	1 lb	$1.49Typical price
Garlic$0.75 each typical	0.5	$0.38Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	0.25	$0.64Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.09Typical price
Total for the servings shown		$4.57

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

Ingredients

400 g / 14oz small potatoes
2 carrots
1 large parsnip
1 red onion
5 cloves garlic
5 sprigs thyme
3 sprigs sage
4 tbsp extra virgin olive oil
1 tsp cooking/kosher salt
1/4 tsp black pepper
2 tbsp parsley

Steps

Heat the oven to 425 F and line a large roasting pan with the vegetables.
Halve the potatoes, cut the carrots and parsnip into chunks, and slice the onion.
Toss the vegetables with garlic, thyme, sage, oil, salt, and pepper.
Roast for 60 minutes, stirring after 30 minutes, until the vegetables are browned and fork-tender.
Remove the herb stems, scatter the parsley over the vegetables, and rest for 5 minutes.