Duck Fat Roasted Vegetables

Serves 4
Time 30 minutes


200g duck fat, at room temperature  

4 potatoes, washed and quartered

1 parsnip, chopped

1 red onion, thickly sliced

2 carrots, chopped

½ red capsicum, thickly sliced

½ yellow capsicum, thickly sliced

½ green capsicum, thickly sliced

1 bulb garlic, halved through the middle

Salt & pepper

1 sprig rosemary

1 sprig thyme 


To serve

1 bunch chives, finely chopped


Preheat your oven to 200C. 

Cut all of your vegetables and place them on a baking tray lined with baking paper. Season with salt, pepper, rosemary and thyme. 

Bake in the oven for 15-20 minutes or until golden brown.