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


  • 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.


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


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


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


4 thoughts on “Rosemary Roasted Roots

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

  2. Pingback: Lemon and Thyme Braised Leeks | salixisme

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s