Golden roasted potatoes, parsnips & garlic

A crispy roast vegetable side dish with a heavy hit of delicious garlic – great for entertaining and simple roast dinners

  • Prep:10 mins
    Cook:1 hrs 5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 338
  • fat 12g
  • saturates 2g
  • carbs 47g
  • sugars 8g
  • fibre 7g
  • protein 7g
  • salt 0.1g

Ingredients

  • 800g smallish potatoes, small ones left whole, larger ones quartered
  • 3 large parsnips, cut into large chunks
  • 4 tbsp sunflower oil
  • 2 garlic bulbs, split into cloves
MPU 2

Method

  1. Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.

  2. Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.

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