Rustic and simple – just how I like it!

• 2½ pounds potatoes
• 6 parsnips
• 6 carrots
• 1 bulb of garlic
• 3 sprigs of fresh rosemary
• sea salt and freshly ground black pepper
• olive oil

Preheat your oven to 400°F

• Peel the vegetables and halve any larger ones lengthwise
• Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand
• Pick the rosemary leaves from the woody stalks

To cook your vegetables
Put the potatoes and carrots into a large saucepan — you may need to use two — of salted, boiling water on a high heat and bring back to a 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
• Take out the carrots and parsnips and put to one side
• Fluff up the potatoes in the colander by shaking it around a little – it’s important to “chuff them up” like this if you want them to have all those lovely crispy bits when they’re cooked
• Put a large roasting pan over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking
• Add the garlic and rosemary leaves
• Put the vegetables into the pan with a good pinch of salt and pepper and stir them around to coat them in the flavors
• 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, with your roast meat and your gravy.

Thanks to Jamie Oliver!