Jamie Oliver's Roast Potatoes Parsnips and Carrots

Elevate your roast dinner with Jamie Oliver's Roast Potatoes, Parsnips, and Carrots—a hearty, flavorful side dish guaranteed to impress! This recipe combines crispy, golden roast potatoes with sweet, caramelized parsnips and carrots, all infused with the earthy, aromatic flavors of fresh rosemary and roasted garlic. The key to achieving that perfect crunch lies in parboiling the vegetables, roughing up their edges, and roasting them in sizzling olive oil. With just 20 minutes of prep time, this dish is an effortless yet stunning addition to any meal. Serve it as a delightful accompaniment to your favorite roast or as a vegetable centerpiece on the dinner table. Perfectly seasoned and beautifully roasted, this side is the ultimate crowd-pleaser for Sunday roasts, holiday feasts, or weeknight dinners.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1.5 kg potatoes
• 500 g parsnips
• 500 g carrots
• 4 tbsp olive oil
• 3 sprigs fresh rosemary
• 6 garlic cloves
• 1 tsp sea salt
• 1 tsp black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F) or 180°C (fan).

Step 2

Peel the potatoes, parsnips, and carrots, and cut them into evenly sized chunks for even roasting.

Step 3

Bring a large pot of salted water to a boil. Add the potatoes and parboil them for 8-10 minutes, then add the parsnips and carrots for the final 3 minutes of boiling.

Step 4

Drain the vegetables in a colander and let them steam dry for a few minutes to get rid of excess moisture, which helps them roast crispier.

Step 5

Gently toss the potatoes in the colander to roughen up their edges, which helps achieve a crispy texture during roasting.

Step 6

Place the olive oil into a roasting tray and heat it in the oven for 5 minutes until sizzling hot.

Step 7

Carefully remove the tray from the oven and add the drained vegetables, turning them in the hot oil to coat evenly.

Step 8

Lightly crush the garlic cloves (leave the skin on) and add them to the tray along with the rosemary sprigs.

Step 9

Season generously with sea salt and black pepper, tossing everything again to distribute the flavors.

Step 10

Place the tray in the oven and roast for 40-50 minutes, turning the vegetables halfway through cooking to ensure even browning.

Step 11

Remove from the oven once the vegetables are golden, crispy, and cooked through. Discard the rosemary sprigs and serve immediately as a flavorful side dish.

Nutrition Facts

Serving size	(2584.3g)

Amount per serving	% Daily Value*
Calories	2599.8

Total Fat 73.4g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 9.8g
Cholesterol 10mg	0%
Sodium 3480.4mg	0%
Total Carbohydrate 455.7g	0%
Dietary Fiber 66.0g	0%
Total Sugars 64.7g
Protein 50.1g	0%

Vitamin D 0IU	0%
Calcium 614.2mg	0%
Iron 22.1mg	0%
Potassium 11515.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 7.5%

Carbs: 67.9%