|150 g||parsley root|
|50 ml||olive oil|
Preheat oven to 220°C/425°F. Crush garlic cloves. Remove ends and outer layer of leek then cut into bite-sized pieces. Cut bell peppers into strips. Peel carrots and parsley roots then cut into sticks.
Transfer vegetables and crushed garlic into a large bowl. Generously season with salt and pepper. Separate rosemary leaves from stems then mix in with vegetables. Add in olive oil. Mix well until all vegetables are fully coated.