Garlic Rosemary Roast Vegetables
This recipe comes from the march / april morrisons magazine & is great served with roast lamb or even chicken. This is actually a side dish for the rack of lamb with pine nut & parmesan crust recipe i also have posted!!
Steps
Peel the potatoes & the parsnips & cut into quarters.
Halve the carrots.
Boil the potatoes in salted water for 12 minutes , adding the parsnips to the pan for the last 3-4 minutes.
Drain the vegetables & shake them in the pan so that they become a little fluffy.
Set aside.
Heat a roasting tin on the hob with the oil & add the potatoes , parsnips , carrots , unpeeled garlic cloves & rosemary.
Sprinkle with salt & pepper.
Roast in a preheated oven at 200c / 400f for 40-45 minutes.
Ingredients
potato, parsnips, carrots, olive oil, garlic cloves, fresh rosemary, salt and black pepper