Winter Roast with Parsnip, Agria Potatoes, Carrots, and Rosemary

Winter Roast with Parsnip, Agria Potatoes, Carrots, and Rosemary

As the temperature drops, warm up your kitchen with this heart-warming dish that combines the natural goodness of organic parsnips, Agria potatoes, and carrots, infused with the aromatic flavours of fresh rosemary. Roasting is the key to unlocking the rich flavours and tender textures of these root vegetables, making it a perfect accompaniment to any main course or a satisfying vegetarian option.


  • 2 organic parsnips, peeled and cut into sticks
  • 2 organic Agria potatoes, peeled and cut into sticks
  • 2 organic carrots, peeled and cut into sticks
  • 1 organic red onion, sliced
  • 2 tablespoons olive oil
  • 2 sprigs of fresh rosemary
  • Salt and pepper to taste


  1. Preheat your oven to 220°C.
  2. In a large bowl, combine the parsnip sticks, Agria potato sticks, carrot sticks, and sliced red onion.
  3. Drizzle olive oil over the vegetables and toss to coat evenly.
  4. Strip the leaves from the rosemary sprigs and add them to the bowl. Season with salt and pepper.
  5. Mix all the ingredients together until well combined.
  6. Spread the vegetable mixture onto a baking sheet in a single layer.
  7. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown, stirring halfway through.
  8. Serve the roasted parsnip, Agria potato, and carrot medley as a delightful side dish or as a satisfying main course.

Harness the convenience of your Huckleberry Organic Fruit and Veg box to gather your organic ingredients, and let the irresistible aromas fill your home as you savour this nourishing combination of flavours this chilly season.

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