Roasted Rosemary Root Veggies

Name: Roasted Rosemary Root Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Ingredients: Carrots; Sweet Potato; 2 tbsp Melted Beef Tallow; 1 tbsp Chopped Fresh Rosemary; pinch Salt; pinch Garlic Powder; pinch Black Pepper

15 mins prepServes 4

A simple and healthy recipe for roasted rosemary root vegetables, perfect as a side dish for a PCOS-friendly diet.

4 servings

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Instructions

Chop veggies in fry size of choice. Head oven to 400 convection (or you can use an instant pot if you have one). Melt beef tallow and add in fresh chopped rosemary, salt pepper and garlic powder. Add to veggies and place on a baking tray lined with parchment paper. Bake for 30 min, shaking once at 15 min or keep in the oven until they are crispy!

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Roasted Rosemary Root Veggies

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