Gorgeous roast vegetables

Gorgeous roast vegetables

Gorgeous roast vegetables

Serves Serves 6
DifficultySuper easy
Nutrition per serving Plus
  • Calories 315 16%
  • Fat 14.2g 20%
  • Saturates 4.2g 21%
  • Sugars 15.6g 17%
  • Salt 0.58g 10%
  • Protein 5.6g 11%
  • Carbs 43g 17%
  • Fibre 8.8g -
Of an adult's reference intake
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  • 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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Tap For Ingredients


  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.