Description
Easy and Delicious way to enjoy colourful Winter Veggies and Tubers
Scale
Ingredients
This is entirely up to your preference We used:
- 1/2 Turnip
- 3 Carrots
- 2 Beets
- 8–10 Pearl Onions
- 1 Parsnip
- 1 Small Butternut squash
- 20 Brussels Sprouts
- 1 Tbsp Duck Fat (or the Roasted Garlic oil leftover)
Instructions
- Wash and Peel all veggies, (Peelings, ends and seeds can all be used for soup stock, keep these in a pot or plastic bag)
- Cut into Bite size Pieces
- Arrange in a casserole or oven safe dish
- Drizzle the Duck Fat (or oil) over the veggies, and stir to coat
- Cover and Roast at 300F for 35 min
- Stir and put back in the oven uncovered for 10-15 min
Notes
The Duck fat adds a rich savoury flavour, but feel free to play with this, add Garlic cloves or a few stalks of your favourite herb!
- Category: side