Roast vegetables are pure comfort food for me. They bring back memories of my mother and grandmother’s roast nights. Big chunks of vegetables lovingly basted in beef dripping, sitting in with a chicken and all the flavours melding together. The flavour of roasted vegetables in duck fat brings those memories back.
This is a really easy recipe you can quickly prepare and throw into the oven. An ideal dish to make as it is just as delicious served hot as a side dish or served cold the next day as a salad. You can vary the quantity of your vegetables depending on what you have and what you like.