Roasted Potatoes, Parsnips & Carrots (GF, DF, V)


There’s nothing like some simple delicious roasted root vegetables to comfort you on a cold day or to accompany a scrumptious roast. Each of the veggies in this recipe, potatoes, parsnips, and carrots, all have a unique flavor on their own, and when pulled together with rosemary and olive oil in this easy recipe originally from Jamie Oliver, complement each other beautifully. This dish make a delicious meal on its own or a perfect accompaniment to your roast dinner. Crispy on the outside and soft on the inside, the veggies in this dish are indulgent without all the fat and sugar of your typical “comfort food”. We think it will bring a smile to your face 🙂 

While we Americans may be very familiar with potatoes and carrots, parsnips are more commonly eaten in Europe. Similar in shape to carrots but white in color, parsnips have a slightly nuttier flavor but are still a bit sweet. They are high in many vitamins and minerals, in particular vitamins B and C, potassium, as well as antioxidants and fiber. I first encountered parsnips when I was living in London, watching a Jamie Oliver cooking show, and have loved them ever since. Making this dish numerous times, it made me realize how delicious and beautiful simple vegetables can be, without sauce or any other complicated ingredients – just some oil, rosemary, salt and pepper. And if you’re making it with a roast meat like a chicken or beef, you get the delicious flavor from the fat and drippings from the meat as well. Yum!

Ingredients (serves 6):
2.5 lbs (8-10) potatoes
6 parsnips
6 carrots
1 bulb garlic
3 sprigs fresh rosemary
sea salt
freshly ground black pepper
olive oil

1) Preheat oven to 400 degrees F

2) Peel the vegetables and halve any larger ones lenthwise

3) Break the garlic bulbs into cloves, leaving them unpeeled. Bash them slightly with the palm of your hand

4) Pick the rosemary leaves from the woody stalks

5) Put the potatoes and carrots into a large pan of salted, boiling water on high heat and bring back to a boil for 5 minutes

6) Add the parsnips and cook for another 4 minutes

7) Drain vegetables in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side. Fluff up the potatoes in the colander by shaking it around a little. Getting them a little roughed up gives them those lovely crispy bits when they’re cooked.

8) Put a large roasting tray over a medium heat and either add a few generous pours of olive oil or carefully spoon a little of the fat from the meat you’re cooking. For a truly decadent dish, use duck fat! Add the garlic and rosemary leaves.

9) Put the vegetables into the tray with a good pinch of salt and pepper. Stir them around to coat them in the flavors then spread them out evenly into one layer. Make sure they are not too close together, otherwise they will turn out more mushy than crispy.

10) Put them into the preheated oven for about 1 hour, or until golden and crisp. Season additionally with salt and pepper to taste. Serve immediately, with your roast dinner .


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