Duck-fat Roasted Carrots and Parsnips

Duck-fat Roasted Carrots and Parsnips are simple yet flavorful. The duck fat adds richness and roasting brings out the natural sweetness of the vegetables. 

This dish can be made, in fact, with a wide variety of vegetables and lends itself particularly to those in the root vegetable category. I’ve made it with potatoes, onions, carrots, parsnips, Jerusalem artichokes and sweet potatoes, just to name a few.

I’ve also been known to throw in some non-root veggies towards the middle of the cooking time, like cauliflower, broccoli or Brussels sprouts and even wedges of cabbage. 

I would say to you in all sincerity that duck-fat, like bacon, makes everything better. 

Duck-fat Roasted Carrots and Parsnips

If you’d prefer to use all carrots or all parsnips, by all means do. Not a fan of fresh thyme? Switch it out for your favorite herb. Rosemary would also be nice. The weight of the carrots and parsnips is approximate. You want to throw a couple more in and your pan is big enough? Go for it. 

Ingredients

About 2 lbs or 907g mix of carrots and parsnips

3 tablespoons duck fat

fine sea salt

freshly ground black pepper

fresh thyme

Method

Preheat your oven to 400°F or 200°C. Put half of the duck fat in your roasting pan and pop it in the oven until it melts. Keep an eye on it because this doesn’t take long. 

Peel your carrots and parsnips and cut them into manageable lengths for your pan. Add them to the pan and roll them around in the melted duck fat. 

Distribute the rest of the duck fat around on top of the vegetables and sprinkle with salt, pepper and fresh thyme leaves. 

Roast in your preheated oven for 40-45 minutes or until the vegetables are lovely and golden and a fork pokes into them easily. You might want to give them a shake halfway through if your oven doesn't heat evenly all round. 

Give them another toss in the pan and garnish with extra thyme leaves, if desired. 

Enjoy! 

This month’s Foodie Extravaganza party celebrates International Carrot Day which happens to be April 4th. Many thanks to our host Sneha of Sneha's Recipe. 

• Carrot Fries from Magical Ingredients
• Carrot Salad with Feta and Pistachios from A Day in the Life on the Farm
• Duck-fat Roasted Carrots and Parsnips from Food Lust People Love
• French Carrot Slaw From Palatable Pastime
• Gajar Halwa With Khoya/Mawa from Sneha's Recipe
• Pasta Salad with Roasted Carrots and Kale from Karen's Kitchen Stories
• Roasted Carrots with Vinaigrette from Making Miracles
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Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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