Recipe adapted from Jamie Oliver’s Ministry of Food Cookbook
This recipe is particularly spectacular for any root vegetable (like potato, carrot, pumpkin, parsnip, and beets). If you are cooking these vegetables to go with roasted meat, remember that you need to put them in the oven about 45 minutes before the meat is due to come out. After you’ve taken the meat out to rest, move the vegetables up to the top shelf, and finish them in the oven.
1 Bulb garlic
3 sprigs fresh rosemary
Salt and pepper
Prepare the veg.
- If you’re cooking these separately from a roast dinner, preheat your oven to 200°C/400°F/Gas 6.
- Peel the vegetables and halve any large ones lengthways.
- Break the garlic into cloves, leaving them unpeeled, and smash slightly with your palm
- Pick rosemary from the stalks.
Cooking the Veg
- Put the harder veg, like potato, carrot and beetroot into a large pot of salted, boiling water. Bring to the boil.
- Allow to boil for five minutes before adding softer veg, such as pumpkin or parsnip and cook for another 5 minutes.
- Drain and allow to dry
- Put a large roasting tray over medium heat, and a few generous glugs of olive oil.
- Add garlic and rosemary leaves
- Put the vegetables into the tray with a good pinch of salt and pepper and coat them in the oil.
- Ensure the veg are in one layer- so that they roast and not steam.
- Put them into the oven for 1 hour, or until golden and crisp.
- Serve immediately.