Name: Roast potatoes, parsnips & carrots
Total time: 1 h 30 min
Yield: 1
Ingredients: 1.2 kg potatoes; 6 parsnips; 6 carrots; 1 bulb of garlic; 3 sprigs of fresh rosemary; olive oil

Roast potatoes, parsnips & carrots

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Total Time:
1 hour 30 minutes

Elevate your Sunday dinner with perfectly roasted vegetables - a timeless favorite.

Ingredients:

1.2 kg potatoes
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs of fresh rosemary
olive oil

Instructions:

For cooking veggies separately, preheat oven to 200°C/400°F/gas 6. Peel and halve larger vegetables. Bash garlic cloves and pick rosemary leaves. Boil potatoes and carrots for 5 minutes, then add parsnips for 4 minutes. Drain and let steam dry. Fluff potatoes in colander. Heat roasting tray, add oil, garlic, and rosemary. Toss in veggies, season, spread in single layer. Roast for 1 hour until golden. Serve with roast and gravy.

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