Roasted Root Vegetables with Lemon, Garlic, and Herbs

This recipe combines earthy root vegetables with bright citrus and savory garlic notes, creating a balanced and flavorful side dish!

Ingredients:

  1. 1lb carrots, peeled and chopped

  2. 1lb parsnips, peeled and chopped

  3. 1lb sweet potatoes, peeled and chopped

  4. 1 red onion, cut into wedges

  5. 2tbs Twisted Olive Butter Extra Virgin Olive Oil

  6. 1tbs Twisted Olive Lemon White Balsamic Vinegar

  7. 1tsp Twisted Olive Garlic Cilantro Balsamic Vinegar

  8. 1tsp dried thyme

  9. 1/2tsp dried rosemary

  10. salt and ground pepper to taste

Directions:

  1. Preheat oven to 400f

  2. Line a large baking sheet with parchment paper

  3. In a large bowl, combine the chopped and cut veggies

  4. In a small bowl, whisk together the Butter Olive Oil, Lemon White Balsamic Vinegar, Garlic Cilantro Balsamic Vinegar, thyme, rosemary, salt, & pepper

  5. Pour the marinade over the vegetables and toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30-40 min, or until the vegetables are tender and slightly caramelized, flipping halfway through.

Tips & Variations:

  1. Add other root veggies or brussels sprouts for variety.

  2. Experiment with different herbs like oregano, sage, or parsley.

  3. Add red pepper flakes for a touch of heat.

  4. Toss the roasted vegetables with cooked quinoa or farro for a hearty and satisfying vegetarian main course.

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