Roasted Root Vegetables

Roasted vegetables are a tasty winter side perfect for family get togethers.

Serves: 4-6
Prep
15 mins
Cook
40-50 mins

Ingredients

  • 2 large beetroots peeled and cut into 3cm chunks
  • 2 large carrots peeled and cut into 3cm chunks
  • 2 large parsnips carrots peeled and cut into 3cm chunks
  • 2 red onions peeled and cut in half
  • 1 bulb of garlic cut in half width ways
  • A few sprigs of thyme and rosemary
  • 4-6 tbsp olive oil

Method

  1. Pre-heat oven 200°C, Fan 180°C, Gas Mark 6.
  2. Put the red onion, beetroot, carrot, parsnips, garlic, and herbs into a roasting tray and season them well with salt and pepper and add olive oil. Mix well so that all the vegetables are covered in oil. (Add a little more if necessary).
  3. Place into the oven and cook for approx 40-50 minutes, stirring once halfway through cooking.
  4. They are ready when crispy and slightly caramelised.
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The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.

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