Garlic and Herb Roasted Root Vegetables
Servings
4-6
people
Servings
4-6
people
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
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.