Duck Fat Carrots

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.