Pre-heat the oven to 180C fan. Peel the carrots and beetroot cut in 1/4s, place in a large oven tray and coat with the rapeseed oil and season with salt, freshly ground pepper and toss through the chopped rosemary.
Peel the shallots and break the head of garlic into cloves, toss these through the root vegetables and roast in the the oven for 1 hour. shake the tray half way through to stop the vegetables burning. after an hour the vegetables will be caramelised, sweet and delicious.
Place the warm vegetables into a serving bowl and top with the rocket and toasted pumpkin seeds. Finally, flake over the fish and serve with some crusty bread and a glass of craft cider.