Roasted Root Vegetables in Duck Fat


  • 1.5kg mixed root vegetables (onions, shallots, potatoes, kumara, yams, squash, carrots, parsnips, turnips and/or celery root, peeled and chopped into bite-sized pieces) – this is not an exhaustive list, use your favourites or what is available
  • ⅓ cup rendered duck fat
  • 1T chopped fresh rosemary
  • 1½t coarse sea salt
  • freshly ground black pepper to taste


  1. Heat oven to 220°C. 
  2. Place the duck fat in the bottom of a 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 240°C and roast an additional thirty minutes, again stirring every ten minutes.
  8. If the vegetable are soft but not browned and crisp, switch the oven to grill and grill for a few minutes.
  9. Adjust seasonings and serve.