Makes 10 servings
- 57 g duck fat, lard, or vegetable oil
- 1.13 kg oblique-cut carrots
- Salt, as needed
- Ground black pepper, as needed
- Preheat a medium roasting pan in a 177°C oven. Melt the fat in the pan.
- Add the carrots, toss with the melted fat, and season with salt and pepper. Roast the carrots until tender and golden brown, stirring occasionally.
- Serve immediately.