Roasted Root Veggie Medley with Herbs

• 2 carrots, chopped

• 2 parsnips, chopped

• 1 sweet potato, cubed

• 1 red onion, sliced

• 2 Tbsp Allfat Tallow (melted)

• 1 tsp sea salt

• 1 tsp dried rosemary

• 1/2 tsp thyme

• Freshly ground pepper to taste

• Optional: squeeze of lemon or balsamic drizzle

Directions:

1. Preheat oven to 400°F (200°C).

2. Toss all chopped veggies with melted tallow, herbs, salt, and pepper.

3. Spread in a single layer on a parchment-lined baking sheet.

4. Roast for 30–35 minutes, flipping once halfway, until golden and tender.

5. Finish with lemon juice or a light balsamic drizzle, if desired.

Why it works: The beef tallow enhances caramelization and depth of flavor—without burning at high heat.