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Veg - Potatoes, Parsnips and Carrots - Roasted Recipe

Looking for an easy Veg - Potatoes, parsnips and carrots - roasted recipe? Learn how to make Veg - Potatoes, parsnips and carrots - roasted using healthy ingredients.


Submitted by gollygeewillikers

Makes 6 servings



JAMIE OLIVER -- In my eyes, a good roast potato is one of the most important things in cooking. How is it that such a humble little vegetable can make people so happy? Have a go at this recipe ? it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavoured oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I?ve included these in this recipe too. The 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?ll be more space in the oven and you?ll be able to move the veg up to the top shelf to finish them off to perfection.

Recipe Ingredients for Veg - Potatoes, parsnips and carrots - roasted

2 1/2 pounds potatoes
1 pound parsnips
1 pound carrots
12 garlic cloves (1 bulb)
1 tablespoon fresh rosemary (3 sprigs)
1 pinch sea salt
1 pinch freshly ground black pepper
3 tablespoons sunflower oil (or olive)

Recipe Directions for Veg - Potatoes, parsnips and carrots - roasted

  1. To prepare your vegetables:

  2. If you?re cooking these separately and not as with my perfect roast chicken, preheat your oven to 200C/400F/gas 6

  3. Peel the vegetables and halve any larger ones lengthways

  4. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand

  5. Pick the rosemary leaves from the woody stalks

  6. To cook your vegetables

  7. Put the potatoes and carrots into a large pan ? you may need to use two ? of salted, boiling water on a high heat and bring back to the boil

  8. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes

  9. Drain in a colander and allow to steam dry

  10. Take out the carrots and parsnips and put to one side

  11. Fluff up the potatoes 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

  12. 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

  13. Add the garlic and rosemary leaves

  14. Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours

  15. 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

Categories

Side Dish

Nutrition Facts
Serving Size 353.9g
Amount Per Serving
Calories
291
Calories from Fat
69
% Daily Value*
Total Fat
7.7g
12%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
111mg
5%
Potassium
1324mg
38%
Total Carbohydrates
52.9g
18%
Dietary Fiber
10.7g
43%
Sugars
9.4g
Protein
5.2g
Vitamin A 253% Vitamin C 95%
Calcium 9% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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