• Partnered with
  • Serves 8
  • 15 mins prep
  • 45 mins cook

Garlic butter roast carrots, parsnips and capsicums

Garlic butter roast carrots, parsnips and capsicums 

No festive spread would be complete without a hearty serving of roast veges. This recipe for garlic butter roast carrots, parsnips and capsicums is perfect for your Christmas or summer dining table


  • 5 parsnips, peeled and quartered lengthways
  • 5 carrots, peeled and quartered lengthways
  • 2 red capsicums, seeds removed, thickly sliced
  • 2 peeled red onions, cut into wedges
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 50 g butter, softened
  • 6 cloves garlic, peeled and crushed
  • 2 tbsp chopped fresh thyme leaves, plus extra small sprigs to garnish


  1. Preheat oven to 200°C. Place the prepared parsnip, carrot, capsicum and onion in a large roasting pan. Drizzle with oil, season with salt and pepper and toss well to coat. Place the butter, garlic and chopped 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. Garnish with small sprigs of thyme.
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