potatos
parsnips
carrots
1 bulb of garlic
3 sprigs of fresh rosemary
sea salt and freshly ground black pepper
olive oil
Peel the vegetables and halve 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 woody stalks
Put the potatoes and carrots into a large pot – you may need to use two – of salted, boiling 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 potatos 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
Add the garlic and rosemary leaves
Put the vegetables into the tray with a good pinch of salt and pepper and stir them around 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.
Cover the tray with tin foil.
Cook 190C 50 mins to 1 hour until they are golden and crispy.