Gorgeous roast vegetables
Ingredients
- 350g raw beetroot, scrubbed clean and quartered
- 800g mixed-colour carrots, peeled and halved lengthways
- 800g Maris Piper potatoes, peeled and halved
- 350g parsnips, peeled and halved
- 6 tablespoon of duck fat
- a few sprigs of fresh rosemary, leaves picked
- sea salt and freshly ground black pepper
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