Garlic & Rosemary Roast Vegetables - cooking recipe

Ingredients

1 kg maris piper potato
4 parsnips
4 carrots
4 tablespoons olive oil
6 -7 garlic cloves
3 sprigs fresh rosemary, washed
salt and black pepper

Preparation

Peel the potatoes & the parsnips & cut into quarters. Halve the carrots. Boil the potatoes in salted water for 12 minutes,adding the parsnips to the pan for the last 3-4 minutes.
Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.
Heat a roasting tin on the hob with the oil & add the potatoes, parsnips, carrots, unpeeled garlic cloves & rosemary. Sprinkle with salt & pepper. Roast in a preheated oven at 200C/400F for 40-45 minutes.