Doesn’t it just look perfect for this time of year?  I love how colourful and delectable these vegetables are – I think even the pickiest of eaters would dive right in!

Roasted Potatoes, Parsnips and Carrots by Jamie Oliver
Serves 4-6

1.2kg potatoes
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs of fresh rosemary
sea salt and freshly ground black pepper
olive oil

1.  Preheat the oven to 400 F
2. Peel the vegetables and halve any larger ones length ways 
3.  Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand 
4.  Pick the rosemary leaves from the woody stalks 
5.  Put the potatoes and carrots into a large pan – you may need to use two – of salted, boiling water on a high heat and bring back to the boil 
6.  Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes 
7.  Drain in a colander and allow to steam dry 
8.  Take out the carrots and parsnips and put to one side
9.  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 
10.  Put a large roasting tray and add a few generous lugs of olive oil 
11.  Add the garlic and rosemary leaves 
12.  Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavors 
13.  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 
14.  Put them into the preheated oven for about 1 hour, or until golden, crisp, and lovely  
15. Serve immediately as a perfect side!