Roasted Spring Vegetable Medley with Parsley

You can’t go wrong with roasted veggies. Simple and full of earthy flavor, they make a colorful, nutrient-dense addition to any holiday table. This savory side pairs perfectly with any Passover main dish. Enjoy leftovers as a topping for burgers or pasta, inside a gluten-free sandwich or a wrap.


  • 7-8 cups potatoes (works with any variety), sliced
  • 1 large onion, chopped
  • 3 cups radishes, cut in half
  • 1 bunch carrots, sliced
  • 2 garlic cloves, minced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons organic coconut sugar
  • 2 tablespoon pure lemon juice
  • 1/4 teaspoon chili flakes
  • 1/2 cup fresh Italian parsley leaves, chopped
  • 1 sprig thyme
  • 1/2 teaspoon Himalayan salt
  • Fresh ground black pepper to taste


Preheat oven to 350 degrees. Mix potatoes, onion, radishes, carrots, sugar, lemon juice, chili flakes, parsley, thyme, salt and pepper in a large bowl with the olive oil. Place vegetables on 1 large (or 2 small) rimmed baking sheets.

Roast baking sheets on lowest rack for 15 minutes. Stir and roast vegetables for another 15-20 minutes until tender. Remove from oven. Add fresh parsley and toss to combine.