Roasted Potatoes, Parsnips, and Carrots

Photo by Heather S.

PREP TIME

10

minutes

TOTAL TIME

65

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

65

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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