Garlic & Rosemary Roast Vegetables |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe comes from the March / April Morrisons magazine & is great served with roast lamb or even chicken. 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.
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