• Kate

Rosemary Root Vegetables

Updated: May 11, 2019




My Cornish Game Hens needed a side dish to complement its rustic vibe. Something that would be resilient to the cold ground of the North. Something that would be able to feed a family of hungry Starks and their bannermen. A large plate of root vegetables seems like they would do the trick!



(Stark) Rosemary Root Vegetables

  • 3 Large Red Potatoes

  • 3 Parsnips

  • 2 Large Carrots

  • Olive Oil

  • Salt and Pepper to Taste

  • 2 Sprigs of Rosemary


I love roasted vegetables! I love that they are hearty and easy to work with. I love that they are a blank canvas just waiting to absorb flavor. For this particular batch of vegetables, I chose red potatoes, parsnips, and carrots.


Potatoes are wonderfully filling and the parsnips have a bit of a bite to them to liven up a dish. Of course, carrots added color, as well as a wonderful amount of sweetness!

Peel all veggies and cut away any stems. I cut mine pretty thick, halving than quartering the potatoes and keeping my slices about the same thickness throughout the carrots and parsnips.


Toss in a baking dish with olive oil, rosemary, salt, and pepper. Use your hands to make sure all pieces are covered and well seasoned!


Leaving the vegetables with a thick cut contributed to the rustic meal I wanted to create when making a side dish to my Cornish Game Hens. It does mean that it will take a long time to cook. I recommend popping them into the oven once you place the hens in and place them on a rack further from the burner so they bottoms do not burn.



If you are making them separate then place them into a 350℉ oven for about an hour. Since our baking dish is deep stir the vegetables about every 15 minutes.


Bake until the vegetables can be easily pierced with a fork and serve alongside your individual birds.



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