Roasted Vegetables with Duck Fat
Ingredients
- 2 carrots peeled and chopped into 2.5cm pieces
- 4 parsnips peeled & chopped into 2.5cm pieces
- 12 baby potatoes halved
- 1 sweet potato cut into 5cm pieces
- 2 beets peeled & chopped into 2.5cm pieces
- ¼ cup olive oil
- 1 ½ teaspoons flaky sea salt like Maldon
- ¼ cup fresh rosemary chopped
- 4 cloves garlic sliced
- 1 tablespoon of duck fat
Instructions
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Prepare veggies - Heat oven to 250°C. Toss vegetables with olive oil, flaky sea salt, rosemary, duck fat and garlic, then arrange on 1-2 large sheet pans.
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Roast - roast for 30 minutes, give everything a good stir and return to the oven for another 15-25 minutes, or until cooked through. Taste and add more salt if necessary. Enjoy.
