Tuesday, 9 October 2012

Garlic & rosemary roast vegetables - Recommended Recipe!

Garlic and rosemary roast vegetables - serves 8, preparation 15 minutes, cooking 50-60 minutes.

1kg Maris Piper potatoes
4 parsnips
4 carrots
4 tbsp olive oil
6 cloves garlic
Few sprigs of rosemary, washed
Salt & pepper

  1. Peel the potatoes and parsnips and cut into quarters.  Halve the carrots.  Boil potatoes in salted water for 12 minutes, adding the parsnips to the pan for the last 3-4 minutes.  Drain the vegetables and shake them in the pan until fluffy.  Set aside.
  2. Heat a roasting tin on the hob with the oil and add potatoes, parsnips, carrots, unpeeled garlic cloves and rosemary.  Sprinkle with salt and pepper.  Roast at 200C/Gas 6 for 45-50 minutes.
Source - Morrisons instore magazine.