Duck Fat Roasted Root Vegetables
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Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
 
An easy, flavorful winter side dish
Ingredients
  • 3.5 lbs mixed root vegetables, such as onion, shallots, potatoes, sweet potatoes, winter squash, carrots, parsnips, and celery root, peeled and chopped into bite-sized pieces
  • ⅓ cup rendered duck fat
  • 1 TB chopped fresh rosemary
  • 1½ tsp kosher salt
  • Freshly ground black pepper to taste
Instructions
  1. Preheat oven to 425.
  2. Place the duck fat in the bottom of a 3-quart baking dish and heat in the oven for 5 minutes.
  3. Remove dish from the oven. (The fat should be liquid by this point.)
  4. Add the vegetables to the baking dish and toss to coat with the fat. Sprinkle with rosemary and salt.
  5. Arrange vegetables in an even layer and return to the oven.
  6. Roast thirty minutes, stirring every ten minutes.
  7. Turn the heat up to 450 and roast an additional thirty minutes, again stirring every ten minutes.
  8. If the vegetable are soft but not browned and crisp, run them under a hot broiler for a few minutes.
  9. Adjust seasonings and serve.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/01/23/duck-fat-roasted-root-vegetables/