{"id":9028,"date":"2026-01-31T20:42:54","date_gmt":"2026-01-31T20:42:54","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9028"},"modified":"2026-01-31T20:43:07","modified_gmt":"2026-01-31T20:43:07","slug":"jamie-olivers-roast-potatoes-parsnips-carrots-with-sweet-garlic-rosemary","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/jamie-olivers-roast-potatoes-parsnips-carrots-with-sweet-garlic-rosemary\/","title":{"rendered":"Jamie Oliver’s Roast Potatoes, Parsnips & Carrots, with sweet garlic & rosemary"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Jamie Oliver’s Roast Potatoes, Parsnips & Carrots, with sweet garlic & rosemary<\/span><\/h2>\n
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Perfectly roasted veg can totally make a Sunday dinner \u2013 keep it simple with this classic combo.<\/span><\/div>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Jamie Oliver -“Jamie’s Ministry of Food”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1.2<\/span> kg (2\u00bd lb)<\/span> potatoes<\/span><\/li>
  • 6<\/span> parsnips<\/span><\/li>
  • 6<\/span> carrots<\/span><\/li>
  • 1<\/span> head<\/span> garlic<\/span><\/li>
  • 3<\/span> sprigs<\/span> fresh rosemary<\/span><\/li>
  • sea salt and freshly ground black pepper<\/span><\/li>
  • olive oil<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the oven to 200\u00b0C\/400\u00b0F\/gas 6.<\/div><\/li>
    • 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 from the stalks.<\/span><\/div><\/li>
    • Put the potatoes and carrots into a large pan \u2013 you may need to use two \u2013 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.<\/div><\/li>
    • Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.<\/div><\/li>
    • Fluff up the potatoes in the colander by shaking it around a little \u2013 it\u2019s important to \u2018chuff them up\u2019 like this if you want them to have all those lovely crispy bits when they\u2019re cooked.<\/div><\/li>
    • 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\u2019re cooking, and add the garlic and rosemary.<\/div><\/li>
    • 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 \u2013 this is important, as you want them to roast, not steam as they will if you have them all on top of each other.<\/div><\/li>
    • Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Top Tip<\/span><\/h5>\nThe best time to put the vegetables into the oven is about 40 minutes before the meat is ready to come out. While it rests there\u2019ll be more space in the oven and you\u2019ll be able to move the veg up to the top shelf to finish them off to perfection.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

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