Rosemary Roasted Roots

This is another great side-dish that is perfect to make when you are roasting something in the oven.

You can use any cooking fat that you have – I happened to use lard in this, but beef tallow, coconut oil or even olive oil would work perfectly well.

This recipe is 100% AIP compliant.

Rosemary Roasted Roots

serves 2-3

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  • 4 small beets – peeled and cut into quarters
  • 3 small parsnips – peeled and cut into sticks
  • 3 large carrots – peeled and cut into sticks
  • 3 tbsp lard (or other cooking fat of choice) – melted
  • 1 tbsp fresh rosemary – chopped
  • sea salt to taste

Peel and cut the vegetables so that they are all approximately the same size.

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Place the veggies on a roasting tray and drizzle over the melted lard.  Sprinkle over the rosemary and season with salt.

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Toss the veggies, then roast them in a 350°F oven for 50 minutes until browned and tender.

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I served these along side my Moroccan Lemon and Herb Roasted Chicken, Lemon and Thyme Braised Leeks and some steamed broccoli.

dinner032915

4 thoughts on “Rosemary Roasted Roots

  1. Pingback: Moroccan Lemon and Herb Roast Chicken | salixisme

  2. Pingback: Lemon and Thyme Braised Leeks | salixisme

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