Vegetables

Roast carrots and parsnips

  • <strong>The day before</strong><br> Par-cook the vegetables by cooking them in a large saucepan of salted boiling water for about 8-10 minutes, or until just tender (you may have to do this in two separate pans). Immediately transfer to a bowl of cold water. When cold, drain well, brush with a little oil and mix in the garlic and rosemary. Store in a dish covered with clingfilm in the fridge.
  • <strong>To serve</strong><br> Transfer the vegetables into 2 roasting tins. Drizzle with oil and toss well to coat. Season well with salt and freshly ground black pepper. Roast for 35 minutes, or until golden.

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Details

  • Serves 10
  • Preparation 20 mins
  • Cooking 35 mins

Ingredients

  • 10 medium carrots, scrubbed and topped
  • 10 medium parsnips, scrubbed and topped
  • Olive oil
  • 4 cloves garlic, unpeeled
  • Sprig rosemary

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