Roast root vegetables


A lovely way to compliment your roast dinner. Roast root vegetables are best cooked when the oven is hot and ready.

Servings: 6

Total time: 60 mins


  • 6 russet potatoes
  • 6 carrots
  • 6 garlic cloves
  • 3 sprigs rosemary, fresh
  • 6 parsnips
  • 1 tablespoon olive oil


  • Oven Temperature: 400F – 200C – Gas Mark 6 – Moderately hot
  • If you’re cooking these separately, preheat your oven to 200°C/400°F/gas 6
  • 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
  • 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 – 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
  • Roast for about 45 minutes, depending on the size. Baste them now and then
  • Your roast root vegetables are a perfect side for any kind of roast meat.