Oven-Roasted Potato, Parsnip, and Carrot Side Dish

Main Dishes | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Oven-Roasted Potato, Parsnip, and Carrot Side Dish

Ingredients

Potato - 2 lbs
Parsnip - 6 pieces
Carrot - 6 pieces
Garlic - 1 head
Rosemary - 3 sprigs
Ocean salt - to taste
Ground Black Pepper - to taste
Olive Oil - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F. Peel the vegetables, cut the larger ones in half lengthwise, break the garlic into cloves without peeling, and slightly crush them with the flat side of a knife. Remove the rosemary leaves from the stems.

Step 2

Drop the potatoes and carrots into boiling salted water in a large pot. Bring to a boil, cook for 5 minutes, add the parsnips, and cook for another 4 minutes. Drain the vegetables in a colander, set the carrots and parsnips aside. Pat all the vegetables dry.

Step 3

In a large baking tray, pour a couple of tablespoons of olive oil, add the garlic and rosemary leaves, place the vegetables on the tray, add salt, pepper, and mix everything together. Ensure all the vegetables are coated in oil. The vegetables should be in a single layer on the tray. Place in the oven for 1 hour and cook until golden brown. Serve with meat dishes.