Garlic & Herb Roasted Root Vegetables
by RoryThis tasty recipe makes a perfect side dish for grilled chicken or roasted pork loin.
Garlic & Herb Roasted Root Vegetables
Rated 5.0 stars by 1 users
Category
Side Dishes
Ingredients
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2 Tbsp. Garlic Infused Olive Oil
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2 Tbsp. Dill Infused Olive Oil
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4 Tbsp. Neapolitan Herb Balsamic Vinegar
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1 Tbsp. Honey
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1 tsp. Smoked Sweet Paprika
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1 tsp. Fine Sea Salt
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Pinch Black Pepper, Fine Ground
2 Turnips (cut into wedges)
4-6 Red Potatoes (cut into wedges)
2 Parsnips (peeled and halved lengthwise)
3-4 Carrots (peeled and halved lengthwise)
Fresh Rosemary
Fresh Thyme
Directions
Preheat oven to 400°F.
Combine the Garlic and Dill Infused Olive Oils, Neapolitan Herb Balsamic Vinegar, honey, paprika, salt, and pepper in a large bowl and stir well to combine.
Add the prepped veggies to the bowl and stir to coat well with the mixture.
Arrange the veggies in a single layer on a baking sheet and roast in the oven for 25-35 minutes or until tender.
Remove the veggies from the oven and garnish with fresh rosemary and thyme. Serve immediately.
Recipe Note
We love using tri-color carrots in this recipe for a pop of color. Swap out any of the root veggies for your favorites.