Roast potatoes, parsnips and carrots

Perfectly roasted veggies. Simple  classic combo.

Ingredients

• 1.2 kg potatoes
• 6 parsnips
• 6 carrots
• 1 bulb garlic
• 3 sprigs fresh rosemary
• sea salt
• freshly ground black pepper
• olive oil

Instructions 

• Preheat your oven to 200°C/400°F/gas 
• Peel the vegetables and halve any larger ones 
•  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 pan 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 potatoes in the colander by shaking it around a little
• 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 flavors. 
• Spread them out evenly into one layer
•  Put them into the preheated oven for about 1 hour, or until golden, crisp and lovely.
• Serve immediately, with your roast dinner