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Jamie Oliver's Roasted Root Vegetables

Prep
Cook
Serves 4people
Ingredients
4
medium idaho potatoes
8
parsnips
12
carrots
1/2
bulb of garlic
1
small bunch of fresh rosemary, separated into sprigs
salt and pepper
4
tbsp olive oil
2
tbsp runny honey
1
small bunch fresh thyme, leaves picked
zest of 1 orange
Directions
1.
Preheat your oven to 400°F. Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Strip off the rosemary leaves from the stalks.
2.
Put the potatoes and carrots into a large pan – you may need to use two – of salted, boiling water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
3.
Toss parboiled veg with the garlic cloves, rosemary, thyme, salt and pepper to taste, and 4 tablespoons of olive oil. Arrange in one layer in a roasting tin and roast for 45 minutes until golden.

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