Irresistibly Tasty Roasted Root Vegetables in Just 35 Minutes
Delight in the warmth of roasted root vegetables, featuring crispy carrots, sweet potatoes, and parsnips with rosemary and tallow for a comforting dish.
Equipment
- Oven
- baking sheet
- bowl
- Knife
- cutting board
Ingredients
For the Vegetables
- 3 cups Carrots Cut into 1 inch pieces
- 2 cups Sweet Potatoes Cut into 1 inch pieces
- 1 cup Parsnips Cut into 1 inch pieces
For the Coating
- ½ cup Tallow Or substitute with olive oil for a vegan option
For the Seasoning
- 2 teaspoons Rosemary Chopped
- to taste Salt Basic seasoning
- to taste Pepper Basic seasoning
Instructions
How to Make Roasted Root Vegetables
- Preheat your oven to 425°F (220°C).
- Peel and chop carrots, sweet potatoes, and parsnips into uniform pieces, about 1 inch thick.
- Melt approximately ½ cup of tallow in a bowl. Toss the chopped veggies in the melted tallow until coated.
- Sprinkle salt, pepper, and chopped rosemary over the vegetables. Mix thoroughly.
- Spread the coated vegetables in a single layer on a large baking sheet.
- Bake in the oven for 30-35 minutes, tossing halfway through until golden brown and fork-tender.
- Transfer to plates and drizzle with any remaining tallow for an indulgent touch.
Notes
Optional: Garnish with extra rosemary for a fresh pop of flavor. Store leftovers in an airtight container for up to 4 days.