Jamie Oliver’s ‘incredible’ roast vegetables are ‘super easy’ to make

Jamie Oliver is a beloved British chef with a plethora of incredible recipes up his sleeve. His roast potatoes, parsnips and carrots with sweet garlic and rosemary “can totally make a Sunday dinner”.

Cooking up a storm for Easter Sunday? Many people will be tucking into a gorgeous roast this afternoon.

Lamb is a very popular choice, but chicken, turkey and beef are also other options.

Whatever your choice of meat, the perfect accompaniment to a roast dinner is a delicious side of roast vegetables.

Not having a roast dinner this year? The great thing about roasted veggies is that they can compliment pretty much anything.

Jamie’s recipe serves six people but quantities can be amended depending on how many people are eating – and how hungry they are.

The chef called it “super easy” to make, so cooks won’t have to stress and can sit back and enjoy their Easter Sunday.

It’s also very cheap to make, with just six ingredients many people will have at home anyway.

This recipe has eight simple steps and including preparation and cooking, will be ready in an hour and a half.

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1. Preheat the oven to 200°C/400°F/gas 6.

2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leave them unpeeled and bash them slightly with the palm of your hand. Pick the rosemary leaves.

3. Put the potatoes and carrots into a large pan of boiling salted water on a high heat and bring back to the boil. You might need to use two pans. Boil for five minutes, then add the parsnips and cook for another four minutes.

4. Drain the veggies in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.

5. Shake the colander around a little to fluff up the potatoes – it’s important to “chuff them up” like this for those “lovely crispy bits” later on.

6. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or gently spoon a little of the fat from the meat you’re cooking. Then, add the garlic and rosemary.

7. Tip the veggies into the tray, season with a hearty pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer. This bit is important as you want them to roast rather than steam.

8. Roast for one hour – or until golden and crisp – then serve immediately with your roast dinner. For the final touch, add a few lashings of tasty gravy.

Jamie’s official website reads: “Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.”

Roasted veg is a real crowd-pleaser because it’s suitable for pretty much everyone.

This recipe is vegetarian and vegan friendly, dairy free and gluten free.

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