Ingredients

200g duck fat, at room temperature 
4 potatoes, washed and quartered
1 parsnip, chopped
1 red onion, thickly sliced
2 carrots, chopped
½ red capsicum, thickly sliced
½ yellow capsicum, thickly sliced
½ green capsicum, thickly sliced
1 bulb garlic, halved through the middle
Salt & pepper
1 sprig rosemary
1 sprig thyme

To serve
1 bunch chives, finely chopped

Method

1. Preheat your oven to 200°C.
2. Cut all of your vegetables and place them on a baking tray lined with baking paper. Season with salt, pepper, rosemary and thyme.
3. Bake in the oven for 15-20 minutes or until golden brown.

Recipe by Adrian Richardson and featured on Good Chef Bad Chef.

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