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1
Preheat your oven to 425F.
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2
Parboil your potatoes for 10 minutes.
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3
Drain in a colander and toss around to scruff up the outside of the spuds.
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4
Toss with the garlic cloves, half of the rosemary, salt and pepper to taste, 4 tablespoons of the olive oil, and 2 tablespoons of the butter in a large bowl.
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5
Arrange in one layer in a roasting pan and roast for 45 minutes until golden.
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6
For the parsnips, cut them in half lengthways, parboil for 10 minutes and drain.
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7
Toss with the honey, thyme, salt and pepper to taste, 10g of the butter, and 2 teaspoons of the oil.
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8
Lay the parsnips flat in a roasting pan in one layer, and roast for about 40 minutes until golden.
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9
Put your carrots in a pan, cover with cold water and add a pinch of salt.
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10
Boil for about 15 minutes or until cooked.
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11
Meanwhile, finely chop the remaining rosemary and the orange zest together to mix.
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12
Drain the cooked carrots and toss with the remaining butter.
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13
Season to taste and sprinkle with the orange zest and rosemary before serving.
