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.
To prepare the vegetables:
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.
Rub the rosemary with your hands to help release the natural oils and place aside.
Lightly crack the garlic with the palm of your hand and place aside. Leave the potatoes whole.
To cook the vegetables:
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.
Add the parsnips to the water and cook for an additional 4 minutes.
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.
Put a large roasting pan over a medium high open flame. Allowing to heat up.
Add the olive oil. Add the garlic and rosemary.
Place the vegetables into the pan with a good pinch of sea salt and fresh ground pepper.
Stir around to coat the vegetables evenly. Spread out into a single layer.
Place them into the preheated oven for about 45 minutes or until crisp, golden brown and delicious.
Serve immediately with your favorite roast and gravy.