What’s cookin’? Here’s one easy way to amp up your roast vegetables, and it only takes a few extra seconds! As I write this post, the smell of herb roasted sweet potatoes and carrots is floating through my apartment. The secret ingredient? Duck fat. No, I’m not quackers. Keep reading to see how.
You will need:
- Rendered duck fat, or if you’re lucky, you can find a tub in the gourmet meat section of your supermarket. It’s usually not far from imported stuff like lamb. It’s cheap – only $5.99 for a 300g tub, which goes further than you think.
- Diced vegetables of your choice – I like carrots and sweet potatoes. I used 4 medium sweet potatoes and 2 handfuls of carrots.
- Herbs de Provence seasoning mix
- Salt & pepper
- Garlic – powdered or minced
Let the duck fat sit at room temp until it’s melted, or nuke it in the microwave like me because I forgot to take it out of the fridge. You will need enough to coat everything, not drown it. So a couple tablespoons should suffice. Toss the vegetables in the melted fat, and then again in the seasonings. Be generous! Some of this will slip off while roasting.
Roast for ten minutes at 425, and then for 30-45 mins (until fork tender) at 350. This ensures the skin is crispy and the inside of the potatoes are melty and fluffy! Enjoy, and serve alongside some roasted meat.
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