Duck Fat-Roasted Fall Vegetables
Ingredients
3 to 4 medium carrots, peeled and cut into 1-inch pieces1 lb. Yukon gold potatoes, rinsed and cut into 1-inch pieces (about 4 cups)
1 small butternut squash, peeled, seeded and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
½ lb. Brussels sprouts, trimmed and cut in half
½ lb. cipollini onions, peeled and cut in half
1/3 cup duck fat
6 sprigs fresh thyme
4 sprigs fresh rosemary
2 bay leaves
Salt and freshly ground black pepper to taste
2 Tbsp. white balsamic vinegar
Preparation
• Preheat the oven to 425 degrees. Position one rack in the top third of the oven and the other rack in the bottom third of the oven.
• In a large bowl, toss the first 6 ingredients with the duck fat, herbs, salt and pepper until well coated.
• Divide the vegetable-and-herb mixture between 2 cookie sheets lined with foil. Place both sheets in the oven – one on the top rack, one on the bottom – and roast for 15 minutes.
• Remove the sheets from the oven, stir the mixture and put them back in the oven, switching the rack each sheet is placed on.
• Roast for another 15 minutes. Remove the sheets from the oven, stir and put back in the oven, switching the racks again. Roast for another 15 minutes and remove from the oven.
• Remove and discard the herbs. Place the roasted vegetables in a large bowl, toss with balsamic vinegar, season with salt and pepper, and serve.
