Jamie Oliver’s Roasted Root Vegetables

Roasted parsnips, potatoes and carrots

I’ve been working on perfecting roasted root vegetables for awhile. Getting them to come out of the oven crispy on the outside and creamy on the inside is no small feat. Should you parboil first? How hot should the oven be? I’ve gone back and forth about the parboiling question. For years, I’ve been too lazy to bother and I thought that I was getting by just fine. That all changed the other day, when I followed the recipe in Jamie Oliver’s latest book, Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals. He got me to parboil again and I don’t think I will ever go back.

Click on the book to see more:

The other revelation? Heat the olive oil, along with the smashed garlic cloves and rosemary in the roasting pan first, on the stove top. Then toss the vegetables in the heated, flavored oil to coat (before roasting in a 400˚F oven). The vegetables roast evenly, and the flavor diffuses throughout.

See the nice browning on the potatoes? That comes as a result of scuffing up the potatoes while draining them in the colander. Scuffing the potatoes increases the surface area exposed to the warm air, shortening the time for moisture to evaporate the starches (sugars) to caramelize and turn brown.

And of course, don’t break the cardinal rule: make sure the vegetables are not overcrowded. Overcrowding in the roasting pan leads to “steaming” which produces limp, soggy vegetables that can’t brown. Make sure there is only one layer of vegetables and adequate space between them.

Jamie Oliver's Roasted Root Vegetables
 
Prep time
Cook time
Total time
 
Hearty roasted root vegetables perfect for Thanksgiving and throughout the autumn and winter months.
Author:
Recipe type: Side dish
Cuisine: British
Serves: 4-6
Ingredients
  • 2 medium Idaho potatoes
  • 6 parsnips
  • 6 carrots
  • 1 bulb of garlic
  • 3 sprigs of fresh rosemary
  • sea salt and freshly ground black pepper
  • olive oil
Instructions
  1. Preheat your oven to 400°F
  2. 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. Strip off the rosemary leaves from the stalks.
  3. 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
  4. Put a large roasting pan over medium heat and either add 2 Tbsp of olive oil. 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. 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.
  5. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

Roasted carrots, parsnips, and potatoes

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7 Responses to “Jamie Oliver’s Roasted Root Vegetables”

  1. April 8th, 2010 at 6:41 pm

    Cooking Rookie says:

    Looks like a simple and healthy recipe. And your picture is beautiful! Thanks for sharing :)

  2. April 8th, 2010 at 7:52 pm

    Cookin' Canuck says:

    Great tips for getting perfectly roasted veggies!

  3. April 9th, 2010 at 11:22 am

    Ann says:

    WOOW! Pic is just awesome and tempting. very simple yet a healthy recipe

  4. April 10th, 2010 at 8:03 am

    Maris (In Good Taste) says:

    Another example of how cheap and easy it can be to eat healthy food! Great recipe. I’ll definitely be trying this next time I have root veggies in my CSA.

  5. November 4th, 2012 at 4:35 pm

    Ian H says:

    Just did this, but used 1 large butternut squash, 2 small parsnips, 2 small yellow onions, 2 small tart Apples. parboiled the squash cubes, cut the parsnips into strips, and apples into 1/16ths… onions in half and scattered the layers.
    used the heating the oil/garlic rosemary technique.

    the apples ended up turning to mush on the cookie sheet in the oven coated everything else with tart/sweetness. sooo good.

  6. December 29th, 2012 at 6:10 pm

    Jan E says:

    This is for Ian, whose apples turned to mush. You might try another variety of apple. Golden Delicious will hold their shape, as they do in a pie. I’m sure there are others also.

  7. December 30th, 2013 at 10:43 am

    Sarah Nunez says:

    Just making this. So far so good – using a mix of goose fat and butter for roasting, with honey to glaze. It’s going with crispy-skin roast duck, port gravy and redcurrant jelly. Lovely clear recipe, thanks!

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