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:

• 1lb carrots, peeled and chopped

• 1lb parsnips, peeled and chopped

• 1lb sweet potatoes, peeled and chopped

• 1 red onion, cut into wedges

• 2tbs Twisted Olive Butter Extra Virgin Olive Oil

• 1tbs Twisted Olive Lemon White Balsamic Vinegar

• 1tsp Twisted Olive Garlic Cilantro Balsamic Vinegar

• 1tsp dried thyme

• 1/2tsp dried rosemary

• 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.