GARLIC & ROSEMARY ROAST VEGETABLES
This recipe comes from the March / April Morrisons magazine & is great served with roast lamb or even chicken. This is actually a side dish for the Rack of Lamb with Pine Nut & Parmesan Crust recipe I also have posted!
Provided by Um Safia
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes & the parsnips & cut into quarters. Halve the carrots. Boil the potatoes in salted water for 12 minutes,adding the parsnips to the pan for the last 3-4 minutes.
- Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.
- Heat a roasting tin on the hob with the oil & add the potatoes, parsnips, carrots, unpeeled garlic cloves & rosemary. Sprinkle with salt & pepper. Roast in a preheated oven at 200C/400F for 40-45 minutes.
Nutrition Facts : Calories 171.8, Fat 7, SaturatedFat 1, Sodium 29.1, Carbohydrate 25.5, Fiber 3.6, Sugar 2.4, Protein 3
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