Beef dripping roast vegetables
- November 2014
- Serves 8
- Hands-on time 30 min, oven time 50-60 min
Cook your carrots, parsnips and potatoes all together with this easy all-in-one roast vegetable recipe.
- 27g (13g saturated)
- 68.3g (17.1g sugars)
Partially cook the potatoes up to the end of step 1, then freeze in a bag for up to 3 months. Roast for 50-60 minutes on the day you’re going to serve them.
Chop the parsnips and carrots the night before, wrap in damp kitchen paper and store in the fridge.
Rate & review
Or, how about...?
Roasted root vegetables with horseradish and lemon sauce
Try roasting your sweet root vegetables with spicy horseradish for an interesting side dish to...