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Roasted Vegetables

A flexible template for roasting vegetables with duck fat or oil until deeply browned and flavorful.

Ingredients

Vegetables

  • 1 lb vegetables, prepared as appropriate
  • 1–2 tbs duck fat, melted, or other cooking fat
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Method

Prep

  1. Wash and prepare the vegetables.
  2. Cut into evenly sized pieces suitable for roasting.
  3. Transfer to a large mixing bowl, then sprinkle smoked paprika, garlic granules, Herb de Provence, salt and pepper, olive oil and lemon juice and mix to combine. Leave to marinate for 15 to 30 minutes.
  4. Toss with duck fat, salt, and pepper until evenly coated.

Roasted Asparagus

Trimmed. Begin checking after 6 minutes; typically finished in 6–10 minutes.

Roasted Broccoli

Florets, cut in half or quarters depending on the size. Add a tbs of lemon juice to help keep it from burning. Air fry at 360° for around 6 minutes. Check and shake every few minutes; these can burn fast.

Roasted Brussels sprouts

Halved. Begin checking after 8 minutes; typically finished in 10–15 minutes. Sprinkle with citrus zest after roasting to brighten it.

Roasted Cauliflower

Florets. Begin checking after 8 minutes; typically finished in 10–15 minutes.

Roasted Carrots

Coins or sticks or baby carrots. Check every few minutes; they may finish in 10–15 minutes depending on size.

Roasted Garlic

Whole head, top 1/4–1/2 inch sliced off to expose the cloves. Drizzle lightly with olive oil and wrap in foil.

Roasted Mushrooms

Whole small mushrooms or halved large mushrooms. Roast until lightly to moderately browned and concentrated in flavor. Remove before they become leathery or excessively shrunken. Check early; mushrooms can overcook rapidly in an air fryer, especially on upper trays.

Roasted Green beans

Whole. Begin checking after 8 minutes; typically finished in 8–12 minutes.

Air Fryer

  1. Preheat air fryer to 390-400°F.
  2. Toss the vegetables with duck fat, salt, and pepper as directed above.
  3. Place in the air fryer basket in a single layer.
  4. Cook for 5-10 minutes, shaking or tossing every few minutes, until browned and tender.
  5. Proceed with the Finish section.

Oven

  1. Preheat oven to 425°F (220°C).
  2. Arrange vegetables in a single layer on a parchment-lined baking sheet.
  3. Roast until deeply browned and tender.
  4. Rotate the pan halfway through cooking if needed for even browning.
  5. Cooking time will vary by vegetable.

Finish

  1. Transfer to a serving bowl while still hot.
  2. Add any desired finishing ingredients, such as zest, grated cheese, or flaky salt.
  3. Toss gently and serve immediately.

Storage

Refrigerator

  • Store in an airtight container for up to 4 days.

Freezer

  • Not recommended. The texture deteriorates significantly after freezing.

Reheating

Air Fryer (Preferred)

  1. Heat air fryer to 375°F (190°C).
  2. Reheat for 3–5 minutes until hot and re-crisped.

Oven

  1. Heat oven to 400°F (205°C).
  2. Reheat on a sheet pan for 5–10 minutes.

Inspirations