• Serves 4
  • 1 hours
  • Difficulty Easy
  • 4 Ingredients


My son surprised me by buying and making these veges for dinner tonight – it’s the little things in life that give such joy. Love you son xxx

Ingredients (serves 4)

  • 1 big sweet potato, cut into desired sized cubes
  • 1 big wedge of pumpkin, cut into desired sized cubes
  • 3 white potatoes, cut into desired sized cubes
  • 3 tablespoons of duck fat


  1. Preheat oven to 180 degrees fan forced.
  2. Toss all veges in duck fat in a roasting pan
  3. Cook for approximately 45 minutes to an hour, depending how you like your veges done.

  • Well done Nick, you are welcome to drop over and cook these for me any time.


  • I took one look at the photo and my first thought was Wow I have to cook this. I didn’t have any duck fat (the shops had shut) so I used Canola Cooking Oil. It tasted great so we were happy.


  • Love roast veggies pumpkin is the best roasted with balsamic vinegar


  • Duck fat and dinner cooked for you – how great is that. Thanks for sharing.


  • Mmmm, best ever baked veggies when cooked in duck fat. A must have when you have a roast meal


  • You can’t go wrong cooking with duck fat! Delicious!


  • This looks and seems yummy. Never have cooked with duck fat will have to give it ago.


  • This sounds really yum, thanks so much for posting. Will try in winter.


  • Awww, just came across this, and there must be onions in my house being chopped, because jeepers, it made me feel so blessed. Nick is autistic, so his cooking was extra special xxx


  • Well done Nick. You are a chef in the making. Thanks for sharing your special recipe. Love baked veges (especially sweet potato). YUM.


  • Nick this always comes up when I want you to cook for us xxx


  • wow tell nick- great job! they look fabulous!


  • Nick made them again tonight – he has improved his technique, and they are crispy and delish!


  • Oooh, these would crisp up soooo nicely!!


  • Ohh duck fat, something different! will try it next roast night!


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