- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Roast potatoes, parsnips & carrots
With sweet garlic & rosemary
- Dairy-freedf
- Gluten-freegf
- Veganvg
- Vegetarianv
With sweet garlic & rosemary
- Dairy-freedf
- Gluten-freegf
- Veganvg
- Vegetarianv
“Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo. ”
Serves 6
Cooks In1 hour 30 minutes
DifficultySuper easy
Jamie's Ministry of FoodVegetablesChristmasPotatoVegetable sidesSides
Nutrition per serving
-
Calories 377 19%
-
Fat 12.4g 18%
-
Saturates 1.8g 9%
-
Sugars 17.2g 19%
-
Salt 0.7g 12%
-
Protein 8g 16%
-
Carbs 62g 24%
-
Fibre 12.2g -
Of an adult's reference intake
Tap For Method
Ingredients
- 1.2 kg potatoes
- 6 parsnips
- 6 carrots
- 1 bulb of garlic
- 3 sprigs of fresh rosemary
- olive oil
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
- Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
- Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
- Drain 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 – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
- Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.
- Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
- Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.
Related recipe
Christmas vegetables
Related features
Brilliant beetroot recipes
Super-tasty tomato recipes
What to eat in May
Related video
Perfect roast potatoes: Jamie Oliver
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited