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Tallow Roasted Vegetables #SundaySupper

April 1, 2018

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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!

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Tallow Roasted Vegetables #SundaySupper


  • Total Time: 55 minutes
Print Recipe
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Ingredients

Scale
  • 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

Instructions

  1. 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

Did you make this recipe?

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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

Sunday Supper MovementThe 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.

Filed Under: Savory Tagged With: Gluten Free, Healthy, Paleo, vegetable, whole30

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Comments

  1. Cindy @CindysRecipesAndWritings says

    April 1, 2018 at 9:32 am

    A nice change from bacon fat!

    Reply
  2. Liz says

    April 1, 2018 at 10:22 am

    I love roasting vegetables along with a roast, but I’m also excited to save some beef fat to make these with other meals! So much amazing flavor from the tallow.
    P.S. I’m thinking your cousins had experienced egg hunts at their house before and therefore knew all the hiding spots. As an Easter bunny’s helper, I remember having trouble coming up with new places to hide those darn eggs. Happy Easter!

    Reply
  3. Amy (Savory Moments) says

    April 2, 2018 at 6:50 am

    These vegetables look super yummy! I used to make beef tallow when we would buy a quarter cow.

    Reply
    • Laura says

      April 2, 2018 at 3:23 pm

      A quarter of a cow – that sounds so exciting! I bet you made some awesome things.

      Reply
  4. John / Kitchen Riffs says

    April 4, 2018 at 9:57 am

    Tallow is SO GOOD! I’m lucky in that I live close to a butcher who renders his own. Expensive, but really worth it. Bet these veggies taste amazing. 🙂 Thanks!

    Reply
    • Laura says

      April 4, 2018 at 4:42 pm

      That’s awesome, John! It’s so great to support local businesses.

      Reply
  5. Andrea | From the Bookshelf says

    April 4, 2018 at 12:28 pm

    I love any type of roasted veggies!

    Reply

Trackbacks

  1. Cauliflower Cheese Casserole - Sunday Supper Movement says:
    April 1, 2018 at 7:20 am

    […] Tallow Roasted Vegetables by Pies and Plots […]

    Reply
  2. A Classic Spinach Salad with Honey Dijon Vinaigrette #SundaySupper - Beyond Mere Sustenance says:
    April 1, 2018 at 8:36 am

    […] Tallow Roasted Vegetables by Pies and Plots […]

    Reply
  3. Mustard and Egg Potato Salad #Sunday Supper - says:
    April 1, 2018 at 9:20 am

    […] Tallow Roasted Vegetables by Pies and Plots […]

    Reply
  4. Springtime Pasta Salad #SundaySupper - Tara's Multicultural Table says:
    April 1, 2018 at 10:09 am

    […] Tallow Roasted Vegetables by Pies and Plots […]

    Reply
  5. Asparagus salad with pea shoots and pancetta #SundaySupper - Caroline's Cooking says:
    April 1, 2018 at 2:36 pm

    […] Tallow Roasted Vegetables by Pies and Plots […]

    Reply
  6. Classic Oven-Baked Cheesy Potatoes #SundaySupper - My Fearless Kitchen says:
    April 1, 2018 at 6:35 pm

    […] Tallow Roasted Vegetables by Pies and Plots […]

    Reply
  7. Cheesy Roasted Potatoes and Asparagus #SundaySupper - Hezzi-D's Books and Cooks says:
    April 1, 2018 at 9:21 pm

    […] Tallow Roasted Vegetables by Pies and Plots […]

    Reply
  8. Roasted Asparagus with Parmesan #SundaySupper | Cooking Chat says:
    April 2, 2018 at 6:28 am

    […] Tallow Roasted Vegetables by Pies and Plots […]

    Reply
  9. Classic Spinach Salad with Honey Dijon Vinaigrette #SundaySupper • Beyond Mere Sustenance says:
    May 17, 2019 at 11:09 am

    […] Tallow Roasted Vegetables by Pies and Plots […]

    Reply

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