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Duck Fat Roasted Vegetables, including broccoli, chickpeas, and potatoes, in a blue baking dish on a gray surface.
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Duck Fat Roasted Vegetables

Duck fat roasted vegetables roasted until golden, perfect with any duck main
Course Side
Cuisine French, Jewish
Keyword Duck Fat Roasted Vegetables
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 312kcal
Author Ksenia Prints

Equipment

Ingredients

  • 1 cup duck fat melted
  • 2 cups baby red potatoes halved or quartered
  • 2 cups broccoli florets
  • 1 cup frozen diced carrots and peas
  • 1 can (15 oz) chickpeas drained and rinsed

Instructions

  • Add the potatoes, broccoli, carrots, peas, and chickpeas to a large casserole dish. Spoon in the melted duck fat and toss until everything glistens. Spread the vegetables into an even layer so they roast evenly.
  • Place the dish in the oven and bake for 30 minutes. The vegetables will soften and begin to release their natural sweetness.
  • Increase the oven temperature to 400°F (200°C) and continue baking for 20 minutes. The potatoes should be tender inside, the chickpeas lightly crisped, and the broccoli tips slightly charred.
  • Remove from the oven, season lightly with salt and pepper, and serve while hot.

Nutrition

Calories: 312kcal | Carbohydrates: 2g | Protein: 1g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 34mg | Sodium: 10mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 27mg | Calcium: 14mg | Iron: 0.2mg