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Paleo Brussels Sprouts -

Roasted Vegetables in Duck Fat

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Easy and Delicious way to enjoy colourful Winter Veggies and Tubers



This is entirely up to your preference We used:

  • 1/2 Turnip
  • 3 Carrots
  • 2 Beets
  • 810 Pearl Onions
  • 1 Parsnip
  • 1 Small Butternut squash
  • 20 Brussels Sprouts
  • 1 Tbsp Duck Fat (or the Roasted Garlic oil leftover)


  1. Wash and Peel all veggies, (Peelings, ends and seeds can all be used for soup stock, keep these in a pot or plastic bag)
  2. Cut into Bite size Pieces
  3. Arrange in a casserole or oven safe dish
  4. Drizzle the Duck Fat (or oil) over the veggies, and stir to coat
  5. Cover and Roast at 300F for 35 min
  6. Stir and put back in the oven uncovered for 10-15 min


The Duck fat adds a rich savoury flavour, but feel free to play with this, add Garlic cloves or a few stalks of your favourite herb!

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