Remember when I went to Whole Foods and on impulse bought some Rendered Duck Fat that I had no idea what to do with? Well, I had purchased a bunch of carrots this week and had my prep cook (read: husband) cut half up into sticks for dipping in my homemade ranch and the other half into medallions for cooking. I got to thinking (while in the waiting room at the dentist office) that I had carrots at home and duck fat and that there just had to be something I could do with that combination. So of course, I googled "duck fat carrots" and found this great recipe for roasting carrots in duck fat from A Time-Honored Table.
Let me start by telling you that I have only very recently tried roasting vegetables. I've roasted broccoli only twice and I really enjoyed it, but Husband wasn't overly impressed. I used olive oil (and garlic, lemon juice, red pepper flakes) for these broccoli expeditions, but I really want to get away from heating olive oil at all and I'm looking to get a variety of fats in my diet. The carrots were good, but I'm not convinced they wouldn't have been just as good with butter as the fat? I won't know until I try it... I look forward to roasting a variety of veggies in both butter and duck fat. I'll let you all know how it goes. 
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