Category:
Main Courses, Side Dishes

Seasons:
December, November, February, January

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.

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

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.