Oven-Roasted Potato, Parsnip, and Carrot Side Dish
Main Dishes • European
Description
Oven-Roasted Potato, Parsnip, and Carrot Side Dish
Ingredients
- Potato 5 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 390°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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!