SPICY ROASTED VEGETABLES

DUCK FAT.. “La Délicate”

This recipe is very easy to make and its beautiful blend of colours and flavours appeals to everyone... DUCK FAT “La Délicate” Sublim’ ensures that the vegetables absorb all the flavours of the spices; it is also recommended to help protect the cardio-vascular system. Do you need any more reasons to prepare this delicious dish?

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Preparation : 30 minutes

Baking : 45 minutes

6 people

Carrots : 2 violet, orange or yellow

2 small parsnips and 1 sweet potato

½ red kuri squash: ½ medium (or 1 small)

Red and yellow beetroot: 2 + 2

2 pink onions and 4 turnips

DUCK FAT "La Délicate" Sublim’ : 20 to 30 g

Garlic : 10 cloves

Thyme as desired

1 pinch sea salt

Spices : Curry, Masala or other mixture that you may have…

Ustensils

Large bowl

Large oven-proof dish or roasting pan

Parchment paper

Préparation

Preheat the oven to 170°C
Peel and thoroughly wash the vegetables (except the garlic, sweet potatoes, squash and beetroot).
Cut them as you like, trying to make even-sized pieces.
In a large bowl, mix the Sublim’ “La Délicate” duck fat with the salt and the spices.
Add the vegetables and the thyme and mix thoroughly to coat all the pieces.
Cover a large oven-proof dish or roasting pan with parchment paper and spread the vegetables in a single uniform layer so that they cook evenly.
Cook for around 45 minutes (this will depend on the size of the pieces) at 170°C.
If the vegetables are getting too brown towards the end, cover them with a sheet of parchment paper and continue cooking.

Tip: feel free to use other vegetables.

Soup, or puree?