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.). ...

View full recipe at SpringPad


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