Description
Tallow roasted root vegetables are a delicious and simple side dish featuring carrots and parsnips, roasted to perfection.
Ingredients
Scale
- 2 cups carrots, peeled and cut into sticks
- 2 cups parsnips, peeled and cut into sticks
- 1/4 cup beef tallow
- Salt to taste
- Pepper to taste
- 1 tablespoon fresh herbs (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine carrots and parsnips.
- Melt the beef tallow and pour it over the vegetables.
- Add salt, pepper, and herbs; toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes until golden and tender, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to mix in other root vegetables like potatoes or beets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Tallow Roasted Root Vegetables, Carrots, Parsnips, Side Dish