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Ingredients
- 2 tbsp Garlic EVOO
- 2 tbsp Dill EVOO
- 4 tbsp Thyme White Balsamic Vinegar Balsamic (Oregano White Balsamic Vinegar substitute)
- 1 tbsp honey (Try Hawskview Honey available in-store)
- 1 tsp smoked paprika
- 1 tsp salt
- pinch black pepper
- 2 turnips cut into wedges
- 4-6 red bliss potatoes (or baby potatoes) cut into wedges
- 2 parsnipss peeled and halved lengthwise
- 3-4 carrots (or tri-coloured/rainbow carrots) peeled and halved lengthwise
- fresh rosemary for garnish
- fresh thyme for garnish
- fresh dill for garnish
Ingredients
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Instructions
- Preheat oven to 400°F.
- In a large bowl, combine Garlic EVOO, Dill EVOO, Thyme (Oregano) White Balsamic Vinegar, smoked paprika, salt, and pepper. Whisk to combine.
- Add veggies and toss to coat.
- Transfer veggies to a large baking sheet lined with parchment paper/foil. Arrange in a single layer.
- Place in the oven and roast for 25-35 minutes or until tender.
- Remove from the oven and garnish with rosemary, thyme, and dill before serving.