Description
Tallow roasted root vegetables are a hearty side dish featuring carrots and parsnips roasted in beef tallow.
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 1/4 cup beef tallow
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, combine chopped carrots and parsnips.
- Melt beef tallow and pour over the vegetables.
- Season with salt and pepper.
- Toss to coat evenly.
- Spread the vegetables on a baking sheet.
- Roast for 25-30 minutes until golden brown.
- Stir halfway through for even cooking.
- Remove from oven and serve warm.
Notes
- Adjust seasoning as per your taste.
- Use fresh vegetables for best results.
- Store leftovers in an airtight container.
- 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: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Tallow Roasted Root Vegetables, Carrots, Parsnips, Roasted Vegetables