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Roasted Potatoes, Parsnips, and Carrots


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  • 2-1/2 pounds potatoes
  • 6 parsnips
  • 6 carrots
  • 1 bulb of garlic
  • 3 sprigs of fresh rosemary
  • sea salt and freshly ground black pepper
  • olive oil


Servings 4
Preparation time 10mins
Cooking time 65mins


Step 1

To prepare your vegetables:
Preheat your oven to 400°F

• Peel the vegetables and halve any larger ones lengthways • Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand • Pick the rosemary leaves from the woody stalks

To cook your vegetables:
Put the potatoes and carrots into a large saucepan — you may need to use two — of salted, boiling water on a high heat and bring back to a boil

• Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes

• Drain in a colander and allow to steam dry

•Take out the carrots and parsnips and put to one side

• Fluff up the potatoes in the colander by shaking it around a little — it's important to "fluff them up" like this if you want them to have all those lovely crispy bits when they're cooked

• Put a large roasting pan over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you're cooking • Add the garlic and rosemary leaves

• Put the vegetables into the pan with a good pinch of salt and pepper and stir them around to coat them in the flavors

• Spread them out evenly into one layer — this is important, as you want them to roast, not steam as they will if you have them all on top of each other

• Put them into the preheated oven for about 1 hour, or until golden, crisp, and lovely

• Serve immediately.

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