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!

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  kg  maris piper potato
• 4  parsnips
• 4  carrots
• 4  tablespoons olive oil
• 6 -7  garlic cloves
• 3  sprigs fresh rosemary, washed
•  salt and black pepper

Directions

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