Description
Tallow Roasted Root Vegetables are a simple, flavorful side dish featuring carrots and parsnips roasted in beef tallow.
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
- Fresh herbs (optional), for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine carrots and parsnips.
- Melt the beef tallow and pour it over the vegetables.
- Add salt and pepper, then toss to coat evenly.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes or until tender and golden, stirring halfway through.
- Garnish with fresh herbs if desired and serve warm.
Notes
- Ensure vegetables are cut evenly for uniform cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Tallow Roasted Root Vegetables, Carrots, Parsnips, Side Dish, Roasting