The savory richness of beef tallow is especially good with naturally sweet fall vegetables. Sage adds an earthy note that makes this simple combination feel made for a cool-weather supper.
INGREDIENTS:
1 pound carrots
1 pound parsnips
2 medium yellow or red onions
2 1/2 tablespoons beef tallow, melted
1 teaspoon kosher salt
Freshly ground black pepper
8 to 10 fresh sage leaves
1 teaspoon fresh thyme leaves, optional
1 teaspoon cider vinegar or fresh lemon juice, optional
METHOD:
Heat oven to 425°F.
Peel the carrots and parsnips and cut them into similarly sized pieces, about 2 inches long. Cut the onions into thick wedges.
Place the vegetables on a large rimmed baking sheet. Drizzle with the melted beef tallow and toss thoroughly to coat. Season with salt and freshly ground black pepper.
Arrange the vegetables in a single layer, leaving some space between the pieces.
Roast for 20 minutes. Turn the vegetables, scatter the sage leaves and thyme, if using, over the pan, and continue roasting for another 15 to 20 minutes, until the vegetables are browned at the edges and tender.
For a little brightness, toss the hot vegetables with a teaspoon of cider vinegar or lemon juice just before serving.
Taste and adjust the salt and pepper.
COOKS NOTE: Add delicate herbs such as sage later in the roasting process. They’ll become crisp and fragrant without turning bitter.
YIELD: Serves 4-6
