No roast or festive feast is complete without the addition of our favourite veggies and an assortment of potatoes! If you love shoving everything together to get an incredible taste sensation (and to save space in the oven!), then this roasted veggies recipe is a must for the colder months. 

Serves: 6
Prep Time: 15 mins
Cooking Time: 1 hour

Ingredients:

- 1.2KG potatoes (or 2 per person)
- 6 Parsnips
- 6 Carrots
- 4 Garlic Cloves
- 4 Onions 
- Fresh Rosemary

Method:

Pre-heat oven to 200C/ fan 180/ gas 6. Peel and chop your vegetables into large chunks. Carrots and parsnips can be cut length-ways and then into halves - the perfect size for sharing. Peel and crush the garlic cloves with the flat side of a knife. 

Boil water in a large pan (or two!) and pop your potatoes and carrots in. Add some salt to the water for taste and allow to boil on a high heat. Cook for about 5 minutes, then add your parsnips and cook for a further 5 minutes. 

Drain the hot water and take out the carrots and parsnips. Add some butter (one knob will do) to the pan, pop on the lid, and fluff the potatoes by shaking the pan a bit. Make sure the butter gets on all the potatoes and are lovely and fluffy (but not destroyed). 

Add your veggies to a roasting tray. Pour a couple of glugs of oil and add your garlic and rosemary. Season with salt and pepper, and make sure they're evenly spread out and none of them are hidden beneath the others. 

Cook in the oven for 55 minutes to an hour, or until the veggies are a golden brown hue. Serve with glorious gravy and enjoy!

Tasty Tips

Instead of using oil to cover the veggies once they're in the tray, you can use fat from your meat. These juices can also be added to the gravy for extra flavouring!