Roast Potatoes, Parsnips, and Carrots


Recipe


Time

Active Time: 30
Total Time: 90

Recipe Yield

6 Servings

Bon Cook Products Used

Flexipat, Colander. Olive Oil
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DetailsAdditional Info

Ingredients

1 lb new or small potatoes 6 parsnips 6 carrots 1 head garlic 3 sprigs fresh rosemary sea salt freshly ground black pepper olive oil

Bon Cook Products Used

Flexiflat, Perf, Colander 

Directions

1. Preheat your oven to 400°F. Peel the vegetables and halve any larger ones lengthways. Break the garlic head into cloves, leaving them unpeeled, and smash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks. 2. Put the potatoes and carrots into a large pot 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. 3. Take out the carrots and parsnips and put to one side. 4. Put the vegetables into a Deep FLEXIFLAT™. Add the garlic and rosemary. Toss with olive oil to coat and add salt and pepper to taste. Stir. 5. 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. Put them into the preheated oven for about 1 hour, or until golden, crisp and lovely. Serve immediately.

Time:

Active Time: 30
Total Time: 90

Recipe Yield

6 Servings

Reviews

Roast Potatoes, Parsnips, and Carrots

5 Stars Based on 1 Review(s)

bon COOKBirmingham, MI - 5 Stars
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Roasted Vegetables

October 31,2017
Gorgeous oven roasted vegetables.  These can be made even tastier with the tang of bon COOK's barrel aged balsamic.

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