Description
Tallow roasted root vegetables are a delicious and healthy side dish made with carrots and parsnips.
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 1/4 cup beef tallow
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine carrots and parsnips.
- In a small saucepan, melt the beef tallow over low heat.
- Pour the melted tallow over the vegetables, then add salt, pepper, and thyme.
- Toss to coat the vegetables evenly.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until tender and golden brown.
- Serve warm.
Notes
- Adjust the seasoning to your taste.
- You can add other root vegetables like turnips or sweet potatoes.
- Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Tallow, Roasted, Root Vegetables, Carrots, Parsnips