Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of Duck Fat Roasted Root Vegetables with Spicy Tahini Ketchup on a cutting board with parsley

Duck Fat Roasted Root Vegetables with Spicy Tahini Ketchup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: White Sparrow
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Description

Let’s jazz up your typical roasted potatoes with delicious duck fat and spicy ketchup!


Ingredients

Scale
  • 2 tablespoons duck fat
  • 68 heirloom potatoes, sliced in half
  • 68 carrots, sliced in half
  • large pinch of each salt and pepper
  • 1/4 cup pine nuts
  • 1/4 cup fresh parsley, finely chopped

Spicy Tahini Ketchup

  • 1/2 cup ketchup
  • 1 tablespoon tahini, mixed
  • 1/2 teaspoon siracha (add more for additional heat)

Mix together the ketchup, tahini and siracha together in a small bowl. Set aside until needed.


Instructions

  1. Preheat your oven to 425F.
  2. Mix together the duck fat, potatoes, carrots, salt and pepper on a baking sheet tray. Toss so that the vegetables are coated with the fat. Flip all of the potatoes and carrots over so that the cut side is facing the bottom of the pan.
  3. Roast for 18 minutes. Remove from the oven to check the bottoms. If they are toasted brown, flip the over and cook for 4 more minutes.
  4. Remove from the oven and sprinkle them with the pine nuts and parsley. Serve with ketchup.

Notes

Cooking time will vary based on your oven to my oven. My oven runs very hot and these cooked quickly. Watch them so they don’t burn.

  • Prep Time: 5
  • Cook Time: 20
  • Category: sides
  • Method: oven
  • Cuisine: dinner