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
1tsp dried thyme
1/2tsp dried rosemary
salt and ground pepper to taste
Directions:
Preheat oven to 400f
Line a large baking sheet with parchment paper
In a large bowl, combine the chopped and cut veggies
In a small bowl, whisk together the Butter Olive Oil, Lemon White Balsamic Vinegar, Garlic Cilantro Balsamic Vinegar, thyme, rosemary, salt, & pepper
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:
Add other root veggies or brussels sprouts for variety.
Experiment with different herbs like oregano, sage, or parsley.
Add red pepper flakes for a touch of heat.
Toss the roasted vegetables with cooked quinoa or farro for a hearty and satisfying vegetarian main course.