Oh those fat-cookin' canucklehead trolls!


http://strangekitty.ca/one-easy-way-...st-vegetables/

Whats cookin? Heres 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, Im not quackers. Keep
reading to see how.

You will need:
Rendered duck fat, or if youre lucky, you can find a tub in the gourmet
meat section of your supermarket. Its usually not far from imported
stuff like lamb. Its 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
Step one:
Let the duck fat sit at room temp until its 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.