I love roasted vegetables because they are easy and delicious, and a particularly tasty method for cooking root vegetables. Here I use sweet potatoes and celery root, but you could really use what you have. I happened to have some duck fat in the fridge, so I tired that instead of my usual olive oil. With the thyme, I think this dish has an earthy quality. —Cristina Sciarra
4 small portions
medium sweet potato
medium white onion
small handful of thyme sprigs
cup duck fat
sea salt and pepper
In This Recipe
Preheat the oven to 375°F.
Peel and chop: sweet potato, celery root, shallot, onion and garlic. Place on a foil-protected baking sheet.
In a small sauté pan, melt duck fat on medium-low heat.
Toss the vegetables with melted duck fat, salt, pepper and thyme sprigs.
Roast for about an hour, or until vegetables are soft on the inside and slightly caramelized on the outside.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.