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!
Ingredients
3kg Maris Piper potatoes
16 carrots
12 parsnips
1 bulb of garlic
½ a bunch of fresh rosemary (15g)
Method
- Preheat the oven to 190°C/375°F/gas 5.
- Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways.
- 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.
- Add 4 tablespoons of olive oil (or turkey fat) to two large roasting trays and season each with sea salt and black pepper.
- Squash the garlic bulb, then divide the cloves between the trays, along with the rosemary sprigs.
- Tip in the veg, add a good swig of red wine vinegar and toss to coat.
- 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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