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