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.
Recipe by StreamingGourmet at http://blog.streaminggourmet.com/2010/04/07/jamie-olivers-roasted-root-vegetables/