A delightful medley of roasted root vegetables, infused with aromatic herbs and garlic, perfect for any meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal roasting results.
Peel the potatoes, parsnips, and carrots. Cut them into evenly sized pieces for uniform cooking.
Uniform sizes help the vegetables cook evenly and avoid undercooked pieces.
Separate the garlic cloves from the bulb and peel them.
Peeling garlic can be easier if you lightly crush the cloves first.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 5 minutes. Then add the parsnips and carrots and cook for another 4 minutes.
Parboiling the vegetables helps to soften them and speeds up the roasting process.
Drain the vegetables in a colander and let them steam dry for a few minutes.
Steaming dry removes excess moisture, ensuring crispier roasted vegetables.
Place the vegetables in a roasting pan. Drizzle with olive oil, and sprinkle with rosemary leaves, salt, and pepper. Toss to coat evenly.
Tossing ensures all vegetables are evenly coated with oil and seasoning.
Spread the vegetables out in a single layer in the roasting pan.
A single layer prevents steaming and promotes browning.
Roast in the preheated oven for 45 minutes, stirring once halfway through, until golden and crispy.
Stirring halfway ensures even roasting and prevents sticking.
Serve the roasted vegetables warm, garnished with additional rosemary if desired.
Serving immediately ensures the vegetables retain their crispiness and flavor.
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