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

  • 15 mins preparation
  • 45 mins cooking
  • Serves 8
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  • 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 tablespoon olive oil
  • salt and freshly ground black pepper
  • 50 gram butter, softened
  • 6 clove garlic, peeled and crushed
  • 2 tablespoon 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.


  • When roasted, the natural sugars in these vegetables caramelise, and this flavour is enhanced by the garlic butter which melts and seasons them. You can roast the vegetables the day before and reheat on the day. - You can swap the carrots and parsnips for other vegetables, if preferred. Kumara and pumpkin also work well in this recipe. - PER SERVE Energy 161kcal, 677kj • Protein 3.6g • Total Fat 8.3g • Saturated Fat 2.4g • Carbohydrate 14.3g • Fibre 8.2g • Sodium 93mg