Garlic and Herb Roasted Root Vegetables
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Garlic and Herb Roasted Root Vegetables
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Category
Vegetables
Ingredients
-
2 tablespoons Fustini's Garlic olive oil
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2 tablespoons Fustini's Rosemary olive oil
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- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- pinch of black pepper
- 2 turnips, cut into wedges
- 4-6 red bliss potatoes, cut into wedges
- 2 parsnips, peeled and halved lengthwise
- 3-4 carrots or tri-colored carrots, peeled and halved lengthwise
- fresh rosemary, thyme, and dill for garnish
Directions
- Preheat oven to 400°,F. In a large bowl, combine olive oil, balsamic, honey, paprika, salt, and pepper, whisk to combine. Add veggies and toss to coat. Transfer veggies to a large baking sheet and 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.