Description
A hearty dish of root vegetables roasted in tallow for rich flavor.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups parsnips, chopped
- 2 cups sweet potatoes, chopped
- 1 cup onion, chopped
- 1/4 cup tallow
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chopped vegetables.
- Melt the tallow and pour it over the vegetables.
- Add salt and pepper, then toss to coat.
- Spread the vegetables on a baking sheet.
- Roast for 25-30 minutes until tender.
- Stir halfway through for even cooking.
Notes
- For extra flavor, add herbs like thyme or rosemary.
- Store leftovers in an airtight container in the fridge.
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: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Tallow Roasted Root Vegetables