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Prep 15 mins
Cook 50 mins
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!
- 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.
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.
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!