Roasted Root Vegetables
Category:
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
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PrintIngredients
For 2 Person(s)
Cream
- 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
- 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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