Roasted vegetables

[daedala]

I may have posted before about the virtue of dry roasting vegetables at high temperature. Preheat the oven to ~425F, toss a single layer of bite-sized cauliflower/broccoli/brussels sprouts/carrots/potatoes/beets/whatever with a little oil, salt and pepper to taste, maybe add some rosemary or something, and bake, stirring the pan occasionally. Timing varies, obviously; cauliflower doesn't take as long as beets. To be honest, though, I just do 10-15 minutes at a time and take them out when the edges are crispy and the fork goes in easy.

Anyway. The point of this post is to say that I have never before done this with bacon drippings, and this was really stupid. OMG, that's awesome. Reduce the salt when you do it, obviously. I don't know why I didn't think of this before, since I've done it with duck fat, but there you go. Bacon fat is a little easier to obtain.

If you have a jar of bacon grease that lives in the fridge, I highly recommend trying this.

Comments

[sid]

These days I hardly eat my vegetables any other way than roasted, because they're SO GOOD. I just devoured radishes, sweet potato, onion, broccoli, celery and carrots last night.

I don't buy bacon very often, but I am going to try my darndest to remember this tip next time I do! :-D