Description
Tallow-Roasted Root Vegetables are a delightful, crispy, and deeply flavored side dish that pairs perfectly with any meal. This easy recipe transforms simple root vegetables into a caramelized, nutrient-dense treat.
Ingredients
– 2 lbs mixed root vegetables (such as carrots, potatoes, parsnips, and beets), peeled and cut into 1-inch chunks
– 1/4 cup tallow, melted
– 2 tsp dried thyme
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. 1. Preheat the oven to 400°F (200°C).
2. 2. In a large bowl, toss the prepared root vegetables with the melted tallow, thyme, garlic powder, paprika, salt, and pepper until well coated.
3. 3. Spread the vegetables in a single layer on a large baking sheet.
4. 4. Roast for 20-25 minutes, flipping halfway, until the vegetables are tender and caramelized on the edges.
5. 5. Serve hot as a side dish.
Notes
For a variation, try adding fresh rosemary or other herbs during the last 5 minutes of roasting. Leftover roasted vegetables can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 10
- Cook Time: 20
- Category: Main Courses
- Method: Baking
- Cuisine: American