1 celeriac, peeled and chopped into small-bite pieces
1/2 pound Brussels sprouts, stems removed and sliced into halves
2-3 tablespoons fresh rosemary, stems removed, finely chopped
4 tablespoons duck fat or fat of your choice
Salt and pepper
Peel the celeriac. Chop into bite-size pieces. Prepare the rosemary and Brussels sprouts. A few tablespoons of finely chopped rosemary will suffice.
Toss the chopped celeriac, Brussels sprouts, and rosemary with the duck fat, a few pinches of salt, and some black pepper. Roast at 375F for about 40 minutes. Remove from oven when veggies are tender and lightly browned.