Roasted vegetables with potatoes, parsnips and carrots

Geroosterde aardappels, pastinaak en wortels met knoflook en rozemarijn op een donker bord

Course: Side dishes

Cuisine: British

Keyword: Carrots, Crispy, Oven dish, Parsnip, Potatoes

Seizoen: Autumn, Winter

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: servings

Calories: 461kcal

Author: Diana Westerhof

These delicious, crispy oven vegetables are the perfect side dish for any meal. With potatoes, parsnips, and carrots, flavored with garlic and rosemary. Super simple and always a hit!

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Ingredients

Vegetables

1 kg potatoes fluffy, peeled and cut into pieces
4 parsnips peeled and cut into pieces
4 carrots peeled, preferably in different colors
1 ball garlic in individual cloves, lightly crushed
2 sprigs rosemary

Herbs and fat

4 tbsp lard
sea salt to taste
pepper to taste

Instructions

Preparation

Preheat the oven to 200 °C. Peel 1 kg potatoes, 4 parsnips and 4 carrots. Cut the larger vegetables in half lengthwise. Break 1 ball garlic into individual cloves and lightly crush them with the palm of your hand. Strip the leaves from the 2 sprigs rosemary. There is no need to chop them.

Cooking

Place the potatoes and carrots in a pan with salted, boiling water and cook for 5 minutes. Add the parsnips and cook together for 4 minutes. Drain everything in a colander and let the vegetables drain well. Remove the carrots and parsnips from the colander and set aside. Shake the potatoes thoroughly in the colander to roughen them.
Place a large roasting pan over medium heat and scoop in 4 tbsp lard. Add the garlic and rosemary. Place all the vegetables in the roasting pan, sprinkle generously with sea salt and pepper and toss everything well together. Spread the vegetables in an even layer.
Place the roasting pan in the preheated oven and roast the vegetables for about 1 hour, or until golden brown and crispy. Turn them halfway through for even results.

To serve

Delicious with roast meat or a creamy chicken pie with mushrooms.

Notes

Tip: For extra flavour, sprinkle the vegetables with a pinch of paprika before roasting. Also tasty with a squeeze of lemon juice for freshness! Serve these crispy oven vegetables with roasted meat.

Nutrition