Garlic & Rosemary Roast Vegetables

1. 1

   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.

2. 2

   Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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