Easter egg hunts aren’t my thing. As a reasonably smart, somewhat logical, girl boss with some problem solving skills, I would think I would be kind of good at Easter egg hunts, but no such luck.
Okay, so the sample on this conclusion is small, very small. It’s based on one particular egg hunt. The scientist in me is very disappointed I came to a conclusion based on this, but I did.
This egg hunt was many, many years ago (and I trust I have since sharpened my natural egg hunting abilities), at my aunt and uncles house. My two cousins were there and as the oldest and hopefully wisest of the three of us, I was confident in my ability to … well … crush them.
Maybe it was my cockiness on the subject or the fact that I was already better at a lot of adult things than kid things, but I bombed. Like seriously laid an egg. (See what I did there?)
I keep telling myself I found at least a couple eggs, but the truth is I am not sure I found any. Those other two little hunters found egg after egg. The one under the table. The one on top the painting. The one in the wine glass in the china cabinet. And I felt worse and worse about my performance. What was wrong with me?
We’ll never know, of course, but upon recounting this to Mom recently, she shared that she believes they were in on the hiding or shown where the eggs were located before we even arrived. I demand a recount!
I also demand more Tallow Roasted Vegetables.
Here’s the secret about this recipe. Yes, there is a recipe below, but you don’t really need it. This is a non-recipe recipe, you know? And those are my favorite kinds of recipes!
You can use any vegetables you have on hand and love in this recipe. Buy way too much broccoli? Go for it! Want to do something different and roast radishes? Let’s do it! The parsnips calling your name at the store and now sitting in the refrigerator, staring at you every time you open it? Roast them!
You can also switch up the fat. Yes, olive oil will work, and is what I typically use for roasting vegetables. However, when I have another kind of fat on hand, I love to switch it up. Not only is it better than wasting perfectly good fat, it also adds incredible flavor and makes disposing of a large amount of fat easier.
I made brisket (USDA Prime from Costco – best thing ever!), and had a TON of fat. It added so much flavor to these vegetables and promoted browning more than oil. If you have duck, lamb, pork, or chicken fat on hand, use it! And if you are cooking bacon this morning for breakfast, do I even need to tell you what has to be on your Easter table???
Have a great Easter and good luck with those egg hunts!Print
- Assorted vegetables – potatoes, sweet potatoes, onions, cauliflower, leeks, radishes, broccoli, fennel, and carrots are just some possibilities
- 1 teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon flaky sea salt
- ¼ cup melted beef fat or other fat of your choosing
- Preheat oven to 400 degrees F. Arrange vegetables into an even layer on a rimmed baking sheet. Sprinkle with pepper, red pepper, and salt. Drizzle with fat and place in the oven. Immediately turn the oven up to 425 degrees F and roast for about 30 minutes. Flip the vegetables and roast for about 10 minutes more until deeply golden brown. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Don’t forget to check out the other Sunday Supper dishes! Thanks to Christie for managing this event!
Easy Easter Side Dishes
ENTICINGLY EASY SIDES
- Cauliflower Cheese Casserole by Sunday Supper
- Cheesy Roasted Potatoes and Asparagus by Hezzi-D’s Books and Cooks
- Classic Oven-Baked Cheesy Potatoes by My Fearless Kitchen
- Mushroom Couscous by Cindy’s Recipes and Writings
- Nana’s Corn Pudding by A Kitchen Hoor’s Adventures
- Roasted Asparagus with Parmesan by Cooking Chat
- Buttered Rosemary Dinner Rolls by From the Bookshelf
- Skillet Green Beans with Citrus by Gourmet Everyday
- Tallow Roasted Vegetables by Pies and Plots
- Vegan and Gluten-Free Mac and Cheese by Take A Bite Out of Boca
SCRUMPTIOUS SALAD SIDES
- Asparagus Salad with Pea Shoots and Pancetta by Caroline’s Cooking
- Easy Spinach Salad with Bacon, Eggs and Tomatoes by That Skinny Chick Can Bake
- Mustard and Egg Potato Salad by Palatable Pastime
- Pickled Beet Salad with Arugula and Feta by Delaware Girl Eats
- Springtime Pasta Salad by Tara’s Multicultural Table
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.