Golden roasted potatoes, parsnips & garlic

Good Food team4Source

1 of 5-a-day dinner party easy side dishes entertaining fibre folate good for you roast dinner roasties root veg sunday lunch sunday roast sunday side tatoes vitamin c weekend

Ingredients

800g smallish potato small ones left whole, larger ones quartered

3 large parsnips cut into large chunks

4 tbsp sunflower oil

2 garlic bulbs, split into cloves

Method

Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.

Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.