Roasted Vegetables

Step 1

Preheat the oven: Preheat to 400°F (204°C).

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Step 2

Prepare the vegetables: Peel the carrots and parsnips, cutting them into 2½-inch sections. Split any larger pieces in half for even cooking.

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Step 3

Prepare the aromatics: Rub the rosemary sprigs gently between your hands to release their natural oils; set aside. Lightly crack the garlic cloves with the palm of your hand.

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Step 4

Parboil the vegetables: Place the potatoes and carrots in a medium pot and add water to cover by about 1 inch. Season generously with sea salt. Bring to a boil and cook for about 5 minutes.

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Step 5

Add the parsnips: Add the parsnips to the boiling water and continue cooking for another 4 minutes.

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Step 6

Drain and dry: Drain the vegetables in a colander and allow them to air-dry for several minutes until the steam evaporates. Remove the carrots and parsnips and set aside. Give the potatoes a gentle smash to split the skins slightly.

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Step 7

Heat the roasting pan: Place a large roasting pan over a medium-high flame to preheat.

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Step 8

Infuse the oil: Add the olive oil, garlic, and rosemary to the pan, allowing the aromatics to release their fragrance.

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Step 9

Combine and season: Add the vegetables to the pan with a generous pinch of sea salt and freshly ground black pepper. Stir to coat evenly, then spread the vegetables into a single layer.

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Step 10

Roast: Transfer the pan to the preheated oven and roast for about 45 minutes, or until the vegetables are crisp and golden brown.

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Step 11

Serve: Remove from the oven and serve immediately with your favorite roast and gravy.