Jamie Oliver

Gorgeous roast vegetables

Gorgeous roast vegetables

Serves 6
DifficultySuper easy
Nutrition per serving
  • Calories
    310
    16%
  • Fat
    14g
    20%
  • Saturates
    4g
    20%
  • Protein
    6g
    13%
  • Carbs
    43g
    17%
  • Sugars
    16g
    18%
  • Salt
    0.6g
    10%
  • Fibre
    8.8g
    -

Of an adult's reference intake

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Ingredients

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

  1. Divide the veg between a few large pans (keeping the beets separate), cover with boiling salted water and parboil for 10 to 15 minutes, or until starting to soften. Drain the veg in a large colander and leave for a couple of minutes to steam dry. Give the colander a good shake to chuff up the edges, then tip into your largest roasting tray. Drizzle with the duck fat, pick over the rosemary leaves, season with salt and pepper, then toss to coat. Push the veg into a single layer, then cook at 220°C/425°F/gas 7 for around 40 minutes, or until golden, crispy and delicious, turning halfway through for even cooking. Serve with the roast duck and the Marsala gravy.

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Nutrition per serving
  • Calories
    310
    16%
  • Fat
    14g
    20%
  • Saturates
    4g
    20%
  • Protein
    6g
    13%
  • Carbs
    43g
    17%
  • Sugars
    16g
    18%
  • Salt
    0.6g
    10%
  • Fibre
    8.8g
    -

Of an adult's reference intake


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