ROASTED POTATOES, PARSNIPS, AND CARROTS RECIPE - (4/5)

Roasted Potatoes, Parsnips, and Carrots Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 7

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

Steps:

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.