Rosemary-roasted carrots and parsnips recipe

Ingredients

• 450 g carrots, peeled and ends trimmed
• 225 g parsnips, peeled and ends trimmed
• 2 tablespoons solid cooking fat, melted
• 2 tablespoons minced fresh rosemary
• Sea salt, to taste

1. Preheat the oven to 200°C.
2. Place the carrots and parsnips in a large baking dish then add the cooking fat, rosemary and salt and toss lightly to coat the vegetables evenly.
3. Cook for about 1 hour, stirring every 20 minutes to ensure even browning. The vegetables are finished when tender and lightly caramelised on the outside.