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Roasted root veg

Roasted root veg

Sweet garlic & crispy rosemary

Roasted root veg

1 hr 15 mins (15 minutes prep, 1 hour cook)

Not Too Tricky

serves 12

About the recipe

We all have our favourite way to roast veg, but this method is a mega time and space saver. For maximum flavour, I’m keeping my carrot and parsnip skins on – try it for yourself and you’ll notice how much sweeter they taste. Pretty damn fabulous!


nutrition per serving

383

Calories


6.8g

Fat


1g

Saturates


16.4g

Sugars


0.6g

Salt


9.2g

Protein


75.6g

Carbs


14g

Fibre


of an adult’s reference intake


Ingredients

3kg Maris Piper potatoes

16 carrots

12 parsnips

1 bulb of garlic

½ a bunch of fresh rosemary (15g)

Method

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways.
  3. Cook in a large pan (or two) of boiling salted water for 8 minutes, then drain in a colander and leave to steam dry. Pick out the carrots and parsnips and put to one side, then give the colander a few light shakes to chuff up the potato edges.
  4. Add 4 tablespoons of olive oil (or turkey fat) to two large roasting trays and season each with sea salt and black pepper.
  5. Squash the garlic bulb, then divide the cloves between the trays, along with the rosemary sprigs.
  6. Tip in the veg, add a good swig of red wine vinegar and toss to coat.
  7. Roast for 40 minutes, then remove from the oven and lightly squash with a fish slice to burst the skins. Place back in the oven for a further 20 minutes, or until golden and crisp.

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