Roasted Potatoes, Parsnips and Carrots
- 2 tablespoons olive oil, approx
- 3 sprigs fresh rosemary
- 1 bulb of garlic
- 6 carrots
- 6 parsnips
- 2 ½ lbs potatoes (I use Idaho or Russet)
1 Preheat oven to 400 degrees F. 2 Peel the veggies and halve any larger ones lengthways. I like to quarter my potatoes (sometimes more if they are large). 3 Break the garlic bulb into cloves, smash them slightly and take peels off. (Jamie leaves his unpeeled, but I prefer the garlic peeled.). ...