Roasted Vegetables

Preheat the oven to 400 degrees F (204 degrees C). Peel the carrots and parsnips, cutting them in 2 1/2-inch sections. Split the large ones in half.

Using your hands, rub the rosemary to help release the natural oils and set aside.

Lightly crack the garlic with the palm of your hand and set aside.

Leaving the potatoes whole, place them in a medium pot along with the carrots. Add water to cover about 1 inch over the top of the vegetables. Season with sea salt. Bring the vegetables to a boil, cooking for about 5 minutes.

Add the parsnips to the water and cook for an additional 4 minutes.

When finished, drain the vegetables in a colander. Allow to air-dry for a few minutes until the steam evaporates. Remove the carrots and parsnips and set them aside. Give the potatoes a quick smash to split them from their skins.

Place a large roasting pan over a medium-high open flame and allow to heat up.

Add the olive oil, garlic and rosemary.

Place the vegetables into the pan with a good pinch of sea salt and fresh ground pepper.

Stir to coat the vegetables evenly and spread them out into a single layer.

Place them into the preheated oven for about 45 minutes or until crisp and golden brown.

Serve immediately with your favorite roast and gravy.