Think you're right for the most part. We do roast our veggies in the oven. Sorry having a little difficulty understanding just what you said. Are you saying that when you roast your roast you put your veggies in with them, and cook them in the fat along with the meat? Or do you do them separately on top of the stove in fat?
Boy, I'm all for as much fat as legal, but over here the "food police" are right in there telling you how bad it is, so some of us try a little light oil and into the oven they go. Ohhhh for the good old days when everything was OK.
What I mean by roast potatoes or parsnips are as follows:-
Peel potatoes and cut into wedges or chunks put in cold water and bring to boil for about 5 mins.
If doing parsnip as well peel and cut them as above and about 3 mins from the end of the 5 min boil put them into the saucespan.
Drain well and put to one side.
Meanswhile in a pryex or roasting tin heat some fat if possible fat from the meat that is already roasting in the oven so you get the meat juice flavour.
If not meat fat available you can using bought dripping or just veg oil with maybe a bit of Bovril in it for flavour.
Put enough oil in pan that you will be able to spoon over the veg and leave enough that it will still not stick to the pan whilst roasting.
Put fat in oven until very hot normally takes about 10 mins bring out put the veg into pan and spoon fat over put back in oven for about 30 - 50 mins until crispy but not burnt length of time will depend on how small you have cut the veg up the smaller the crisper.
In my opinion the best way to eat potatoes and parsnips esepecially with a little gravy over them made from the meat juices.