[WATCH] Roasted root veggies

Watch Sean Gravina make a great side dish of roast potatoes and other root veggies

Roasted root veggies

Ingredients

• 1.2kg potatoes
• 6 parsnips
• 6 carrots
• 1 bulb garlic
• 3 sprigs fresh rosemary
• Handful fresh oregano
• Salt and pepper
• Olive oil

Method

1. Preheat your oven to 200°C.
2. Peel the vegetables and halve any larger ones lengthways.
3. Pick the rosemary leaves from the woody stalks.
   Put the potatoes and carrots into a large pan of salted, boiling water on a high heat and bring back to the boil.
4. Allow to boil for 5 mins, then add the parsnips and cook for another 4 mins.
5. Drain in a colander and allow to steam dry.
6. Take out the carrots and parsnips and put to one side.
7. Fluff up the potatoes in the colander by shaking it around a little.
8. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil.
9. Add the garlic, fresh oregano and rosemary leaves.
10. Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
11. Put them into the preheated oven for about 1 hour, or until golden, crisp and lovely.

This recipe first appeared on Gourmet Today TV, aired on TVM on 6 February, 2015. 

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