SERVES 10
PREPARATION 20 MINS
COOKING 35 MINS
10 medium carrots, scrubbed and topped
10 medium parsnips, scrubbed and topped
Olive oil
4 cloves garlic, unpeeled
Sprig rosemary
1. The day before
Par-cook the vegetables by cooking them in a large saucepan of salted boiling water for about 8-10 minutes, or until just tender (you may have to do this in two separate pans). Immediately transfer to a bowl of cold water. When cold, drain well, brush with a little oil and mix in the garlic and rosemary. Store in a dish covered with clingfilm in the fridge.
2. To serve
Transfer the vegetables into 2 roasting tins. Drizzle with oil and toss well to coat. Season well with salt and freshly ground black pepper. Roast for 35 minutes, or until golden.