Garlic and rosemary roast vegetables

This lovely garlicky roast vegetable dish is the perfect partner to a rack of lamb.

Serves
8
Preparation time
15 minutes
Cooking time
60 minutes

Ingredients

  • 1 kg Maris Piper potatoes
  • 4 parsnips
  • 4 carrots
  • 4 tbsp olive oil
  • 6 cloves garlic
  • few sprigs rosemary, washed
  • salt and pepper

Method

  1. Peel the potatoes and parsnips and cut into quarters. Halve the carrots. Boil potatoes in salted water for 12 minutes, adding the parsnips to the pan for the last 3-4 mins. Drain the vegetables and shake them in the pan until fluffy. Set aside.
  2. Heat a roasting tin on the hob with the oiland add potatoes, parsnips, carrots, unpeeled garlic cloves and rosemary. Sprinkle with salt and pepper. Roast at 200˚C/400˚F/Gas 6 for 45-50 minutes.

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