Roasted Vegetables

Spencer has been experimenting with root vegetables, hot fat, and the oven.

Heat oven to 350. On a rimmed baking sheet, melt three heaping tablespoons of shortening in the oven almost to the smoke point.

Peel and chop a bunch of root vegetables. We've used carrots, parsnips, potatoes and sweet potatoes, and are going to get a turnip next time we go to the store. When the shortening is hot, pour the veggies into the pan- careful not to overcrowd it. Put it back in the oven and bake, stirring every ten minutes or so. They should be done in about 45 minutes.

Remove from oven, put on paper-towel-lined plate to absorb some fat, sprinkle with kosher salt, and eat immediately. We use sour cream for dipping sauce sometimes. But last night they were so flavorful we ate them just as they were.