Roasted Root Vegetables with Rosemary are a wonderful and flavoursome way of changing up the way you prepare veggies! Select your preferred root vegetables, par-cook them in boiling water, then toss the veg in olive oil, sprinkle with fresh rosemary and roast until crisp and slightly caramelised.
Wherever possible, l like to oblige when a reader makes a request. So when l received a request for a vegetable bake from one of my very loyal followers, Emma (l did ask if l could use her name), l was only too happy to be of service. I was due for a veggie recipe and this worked out perfectly except….
Emma doesn’t like parsnips!! ☹️
Parsnips (l think) are very underrated as a vegetable, but if cooked well, they have a lovely creamy texture and a subtle earthy flavour. But if like Emma, you don’t fancy parsnips, you can substitute with any other root vegetable.
Root Vegetable Substitutes
Roasted Root Vegetables with Rosemary
To achieve caramelisation and crispiness, here’s what you need to do:
Par boil the veggies for roughly 5 minutes. The cooking process will be finished off in the oven.
Chuff the potatoes. You do this by roughing up the par boiled potatoes to create crispy bits when roasting.
Spread veggies evenly in ONE LAYER on the tray. The veggies should make contact with the tray so that they roast and become deliciously crisp – if they are piled on top of each other they are more likely to steam.
I hope you enjoy this recipe and Emma, give parsnips a go, you might change your mind!
More Great Veggie Recipes
One Tray Vegetable Bake
Warm Vegetable Salad with Olive Oil and Lemon
Smashed Potatoes with Mustard Vinaigrette
Greek Zucchini Fritters
Warm Spinach and Chickpea Salad
Preparation Time: 20 mins
Cook Time: 1 hr
- 600 g / 1.5 lbs baby white potatoes (cut in half)
- 6 parsnips (peeled)
- 6 carrots (peeled)
- 10 cloves of garlic
- 4 sprigs of rosemary
- 1/4 cup olive oil
- salt & pepper
- Preheat oven to 200 C / 400 F.
- Halve or quarter any large veggies. My parsnips and carrots were 15 cm / 6″ long and slender.
- Remove the rosemary leaves from the stalks
- Place the veggies in a large pot of salted, boiling water. Boil for 5 minutes (note 1). Drain in a colander.
- Remove carrots and parsnips from colander and place in a large baking tray. Rough up the potatoes by vigorously shaking the colander (note 2).
- Transfer potatoes to the baking tray. Add the garlic and rosemary leaves. Sprinkle with salt and pepper.
- Add the olive oil. Make sure each veggie is coated with the oil.
- Spread veggies evenly in one layer so that each veggies makes contact with the tray.
- Roast for roughly l hour or until golden and crisp.
- Boil until the veggies have just softened but are not fully cooked. Test by piercing skin with a toothpick. The toothpick should be able to pierce the flesh but still meet resistance.
- This process is called ‘chuffing’. It roughs up the potatoes creating crispy bits when roasting.
A modified Jamie Oliver recipe.