Ingredients:
● South Chicago Packing Angus Beef Tallow Spray, for coating vegetables
● 2 medium red beets, peeled and cut into 1-inch wedges
● 3 medium rainbow carrots, cut on a bias into 1 1/2-inch pieces
● 2 medium parsnips, cut on a bias into 1-inch pieces
● 1 medium sweet potato, cut into 1-inch wedges, then halved widthwise
● 1 medium red onion, cut into 3/4-inch wedges
● Kosher salt and freshly ground black pepper, to taste
● 1 tbsp chopped fresh thyme
● 1 tbsp chopped fresh sage, plus 10 fresh whole sage leaves, divided
● 3 tbsp South Chicago Packing Angus Beef Tallow
● Flakey sea salt, for garnish
Directions:
1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Combine
beets, carrots, parsnips, sweet potato and onion on the prepared baking sheet. Coat
vegetables liberally with tallow spray and season with salt and pepper, to taste. Toss
vegetables until evenly coated and spread out into an even layer.
2. Roast for 15 minutes. Remove from oven and sprinkle with thyme and chopped sage. Coat with additional tallow spray and toss to coat vegetables. Continue to roast until
vegetables are tender, about 15 to 20 minutes.
3. Meanwhile, melt 3 tablespoons of tallow in a medium nonstick skillet over medium heat. Fry sage leaves until crisp, about 1 minute. Transfer to a paper-towel-lined plate to let drain.
4. Garnish vegetables with fried sage and flakey salt. Serve and enjoy.
