Description
This vibrant, cozy meal pairs sweet, caramelized veggies with warm, savory ham for a fuss-free Sunday (or any day!) dinner. With one pan and minimal effort, you get golden, fork-tender roots, juicy slices of ham, and all the nostalgic comfort of a home-cooked hug. Perfect for feeding a crew, hosting with ease, or just treating yourself like royalty.
Ingredients
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2 lbs sliced cooked ham
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4 carrots, peeled & cut into sticks
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3 parsnips, peeled & sliced
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2 red potatoes, cubed
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1 sweet potato, cubed
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1 red onion, wedged
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3 tbsp olive oil
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1 tsp dried thyme
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½ tsp garlic powder
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Salt & black pepper, to taste
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Optional: fresh parsley, maple syrup, or mustard for extra flair
Instructions
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Prep Oven & Veggies: Preheat oven to 400°F (200°C). Toss all prepped veggies with olive oil, thyme, garlic, salt & pepper in a large bowl. Optional: add 1 tsp maple syrup.
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Roast: Spread veggies in a single layer on a parchment-lined sheet pan. Roast 20 mins. Flip/stir, then roast 15–20 mins more until browned and tender.
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Warm Ham: Last 10 mins of roasting, heat ham: either cover in foil and bake beside veggies, or sear gently in a skillet (2–3 mins per side).
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Serve & Savor: Plate roasted veggies with warmed ham. Garnish with parsley or drizzle with pan juices. Optional: pair with crusty bread or a fried egg on top!
Notes
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No crowding: use two pans if needed for crisp veggies.
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Try Mediterranean, maple-mustard, or Southwest twists!
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Leftover veggies? They’re gold in frittatas or grain bowls.
- Prep Time: 15 mins
- Cook Time: 35–40 mins
Nutrition
- Calories: 300 cal Per Serving
- Fat: 14g
- Carbohydrates: 25g
- Protein: 22g