Crispy roasted vegetables

Crispy roasted vegetables

By
From
The 12 Days of Christmas
Serves
8
Photographer
Mark Roper

You can hardly have a roast turkey without some crispy vegetables on the side. Potatoes and parsnips roasted this way have a wonderful crisp golden crust. The garlic and rosemary give the vegetables extra punch. Serve with any roasted meat or poultry.

Ingredients

Quantity Ingredient
1kg even-sized potatoes such as desiree, dutch creams or pontiac, peeled and halved or quartered
1/4 cup olive oil
sprigs rosemary, (optional)
sea salt and freshly ground black pepper, to season
4 parsnips, scraped lightly and halved
8 small red onions, halved
4-6 garlic cloves , (optional)

Method

  1. Preheat the oven to 200°C. Boil the potatoes in a saucepan with enough water to cover for about 5 minutes, until just tender. Drain and cool slightly. With the lid on, shake the pan lightly so that the potatoes dry and have a slight crumbling on the surface but retain their shape.
  2. Mix the oil, rosemary, salt and freshly ground black pepper together in a bowl. Add the potatoes, parsnips and onions and toss until well coated. Arrange the vegetables in a single layer in a baking tray. Bake for 1 hour, or until very crisp, adding the garlic cloves after 30 minutes and turning occasionally. Serve immediately.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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