Roasted Root Vegetables


by Jesse Griffiths
Photography by Jody Horton

A good variety of vegetables from local farms is essential, making for a nice presentation as well as a mix of flavors. Don’t skip the beets—they’re wonderful with duck and bison, and they’re good for you, too. Use good extra-virgin olive oil or duck fat (if you have it) for this recipe.

Super easy

Roasted Root Vegetables


For 2 Person(s)


  • 1 pounds Turnips, rutabagas, beets, carrots, parsnips, sweet potatoes and potatoes, peeled and cut into 1” pieces (about 1/2 lb. of vegetables per person)
  • Olive oil or duck fat
  • Salt and pepper
  • Rosemary leaves

Roasted Root Vegetables Directions

  1. Toss the diced vegetables with the oil or fat and season with salt, pepper and a few rosemary leaves. Put them in one layer on a large baking sheet and roast in the oven (under the duck, bison, turkey…) until tender, about 1 hour. If they’re starting to burn, stir them well and cover loosely with some foil.

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