Description
Tallow-Roasted Root Vegetables are a delicious, old-fashioned side dish bursting with caramelized flavors. This simple recipe uses tallow to create a wonderfully crispy, golden-brown exterior on the tender, roasted vegetables.
Ingredients
– 2 pounds mixed root vegetables (such as carrots, parsnips, potatoes), peeled and cut into 1-inch chunks
– 3 tablespoons tallow, melted
– 2 tablespoons olive oil
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the prepared root vegetables with the melted tallow, olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a large baking sheet.
4. Roast for 25-30 minutes, stirring halfway, until the vegetables are tender and caramelized.
5. Serve hot, garnished with fresh herbs if desired.
Notes
For extra flavor, try adding minced garlic, rosemary, or thyme to the tallow-vegetable mixture before roasting. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Roasting
- Cuisine: American