Roasted potatoes, parsnips and carrots from Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours by Jamie Oliver

  • carrots
  • rosemary
  • garlic
  • potatoes
  • parsnips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on October 18, 2020

    Very good method for simple roasted veg. The potatoes cooked perfectly, a few of the carrots ended up a smidge blackened around the edges, I think it's important not to be tempted to cut them up too small. I couldn't get parsnips sadly so I tried some sweet potato instead which worked OK but again had a tendency to burn a little at the sides. Agree with previous comment that the garlic didn't seem to do much except flavour the oil at the early stages.

  • Waderu on September 16, 2012

    Delicious. Best cooked cooked carrots I've eaten. Didnt get much out of the whole garlic cloves. Next time I will pull them out of the pan sooner.

  • melissabazley on May 09, 2012

    A great recipe that is easy and gives an excellent crunchy, soft centred vegie. I will definitely be using this recipe again. It took longer than the 1 hour for my vegies to brown up nicely. Love the addition of the rosemary & garlic cloves. Delish

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