We love to have these crispy-on-the-outside, soft-on-the-inside veggies to go with our baked, roasted, or pan-fried beef or chicken.
They are so easy!
Roasted Potatoes and Carrots
2 or 3 potatoes, washed and sliced
2 or 3 carrots, washed and sliced
1 Tbsp tallow or bacon grease
seasoning to taste
I cut my potatoes the size of steak fries - into about eighths, while the carrots are cut to about the thickness of my pinky finger.
Plop a tablespoon of your favorite fat (as suggested above) onto a cookie sheet and place in the oven till melted. Remove and toss your veggies in it till well coated and sprinkle liberally with your favorite seasoning. Sometimes I use a homemade blend of seasoned salt (sea salt, garlic powder, onion powder and black pepper), other times I do a bit of sea salt with thyme and rosemary.
Return to the oven (400-425 degrees) and bake for 20 minutes, remove and toss/turn the veggies and bake for another 20 minutes or until browned and crispy on the outside.
Linking with Foodie Friends Friday