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Tallow Roasted Vegetables #SundaySupper

  • Total Time: 55 minutes


  • 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


  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