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    You are in: Home / Recipes / Garlic & Rosemary Roast Vegetables Recipe
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    Garlic & Rosemary Roast Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Um Safia's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.
    3. 3
      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.

    Ratings & Reviews:

    • on January 13, 2010

      55

      Excellent roast vegetable recipe. The pre-cooking of the potatoes was great as I often find them too hard otherwise. I loved the roasted garlic cloves too, and squeezed them onto the potatoes yummm. It's such a versatile dish and would be easy to sub vegetables/spices etc. I will definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2009

      55

      These were really good vegetables! I got about 15 parsnips for $1 and I knew instantly that I wanted to roast some of them because, lets face it, there isn't much better than a roasted parsnip :) I had to use dried rosemary as opposed to fresh but followed it to a T otherwise. I had to cook for around an hour and pumped up the heat to about 240C for the last 15 minutes. They were awesome! Hubby stuffed himself, stopped and then ate some more and spent the next hour moaning but proclaiming that 'the pain was worth it'. Thanks for a wonderful recipe, I will use it regularly!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Garlic & Rosemary Roast Vegetables

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 171.7
     
    Calories from Fat 62
    36%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 29.0 mg
    1%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 3.6 g
    14%
    Sugars 2.4 g
    9%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    parsnips

    fresh rosemary

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