Garlic and rosemary wedges

Parsnip and potatoes make a great combination when roasted in garlic and rosemary.

Garlic and rosemary wedges


Serves 4

4-6 roasting potatoes, washed and sliced into wedges
2 small parsnips, sliced lengthwise into quarters
2 Tbsp flour
4 cloves garlic, peeled and finely chopped
2 Tbsp canola oil
pinch salt
freshly ground black pepper, to taste
3-4 rosemary sprigs


Preheat oven to 200°C.
Place all ingredients except salt, pepper and rosemary in a roasting pan. Toss to coat.
Bake in preheated oven for 25-35 minutes or until golden brown and crunchy.
Turn several times during cooking.
Add salt and black pepper.
Garnish with rosemary sprigs and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1120kj
Protein 6.4g
Total fat 7.8g
- saturated fat 0.7g
Carbohydrates 38.8g
- sugars 5.4g
Fibre 8.0g
Sodium 30mg

Click the vegetable name below to learn more about it: