Roasted Carrots, Potatoes & Parsnips

Giving vegetables a crisp, caramelized exterior with great flavor while keeping the inside moist and tender. Perfect for serving with your favorite roast.
Serves 6
Course Side
Skill Beginner
Roasted Carrots, Potatoes & Parsnips
Roasted Carrots, Potatoes & Parsnips

To prepare the vegetables:

Step 1
Preheat the oven to 400 degrees. Peel the carrots and the parsnips. Cut them in 2 1/2 inch sections. Split the large ones in half.
Step 2
Rub the rosemary with your hands to help release the natural oils and place aside.
Step 3
Lightly crack the garlic with the palm of your hand and place aside. Leave the potatoes whole.

To cook the vegetables:

Step 1
Place the potatoes and carrot in a medium pot and add water to cover about 1 inch over the top of the vegetables. Season with some sea salt. Bring the vegetables to a boil, cooking for about 5 minutes.
Step 2
Add the parsnips to the water and cook for an additional 4 minutes.
Step 3
Drain the vegetables into a colander. Allow to air dry for a few minutes until the steam evaporates. Remove the carrots and parsnips and place aside. Give the potatoes a quick "smash" to split them from their skins.
Step 4
Put a large roasting pan over a medium high open flame. Allowing to heat up.
Step 5
Add the olive oil. Add the garlic and rosemary.
Step 6
Place the vegetables into the pan with a good pinch of sea salt and fresh ground pepper.
Step 7
Stir around to coat the vegetables evenly. Spread out into a single layer.
Step 8
Place them into the preheated oven for about 45 minutes or until crisp, golden brown and delicious.
Step 9
Serve immediately with your favorite roast and gravy.