Roasted Root Vegetables in Meat Drippings

Ingredients

• •2 lbs mixed root vegetables (potatoes, carrots, parsnips, turnips)
• •1/4 cup meat drippings (beef, pork, or chicken)
• •2 cloves garlic, minced
• •2 sprigs fresh rosemary
• •1 tablespoon fresh thyme
• •Salt and pepper

Instructions

1. 1Preheat oven to 425°F.
2. 2Cut vegetables into similar-sized chunks (about 1-2 inches).
3. 3Heat drippings in a large roasting pan in the oven for 5 minutes.
4. 4Carefully add vegetables to hot drippings, tossing to coat.
5. 5Season with salt, pepper, and herbs.
6. 6Roast for 40-45 minutes, turning once halfway through.
7. 7Vegetables should be golden brown and crispy on edges.