Roast potatoes, parsnips & carrots

Roast Potatoes  with Carrots and Parsnips

Serves 6

  • 1.2 kg potatoes

  • 6 parsnips

  • 6 carrots

  • 1 bulb garlic

  • 3 sprigs fresh rosemary

  • sea salt

  • freshly ground black pepper

  • olive oil

To prepare your vegetables:

If you're cooking these separately and not as with my perfect roast chicken, preheat your oven to 200°C/400°F/gas 6. 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 pan – you may need to use two – of salted, boiling water on a high heat and bring back to the 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 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.



Put a large roasting tray 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 tray with a good pinch of salt and pepper and stir them around to coat them in the flavours. 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, with your roast dinner and your gravy.

Nutritional Information

Roast potatoes, parsnips & carrots

Easy peasy, perfect roasted veg

0 foodies cooked this
Perfectly crispy veggies can totally make a roast dinner – keep it simple with this classic combo
Serves 6
1h 30m
Super easy
Method

In my eyes, a good roast potato is one of the most important things in cooking. How is it that such a humble little vegetable can make people so happy? Have a go at this recipe – it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavoured oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I've included these in this recipe too. The best time to put the vegetables into the oven is about 40 minutes before the meat is ready to come out. While it rests there'll be more space in the oven and you'll be able to move the veg up to the top shelf to finish them off to perfection.

To prepare your vegetables:
If you're cooking these separately and not as with my perfect roast chicken, preheat your oven to 200°C/400°F/gas 6. 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 pan – you may need to use two – of salted, boiling water on a high heat and bring back to the 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 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.

Put a large roasting tray 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 tray with a good pinch of salt and pepper and stir them around to coat them in the flavours. 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, with your roast dinner and your gravy.

Nutritional Information Amount per serving:
  • Calories 631 32%
  • Carbs 86.6g 38%
  • Sugar 7.9g 9%
  • Fat 23.3g 33%
  • Saturates 2.9g 15%
  • Protein 10.0g 22%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus