Caramelized Roasted Root Vegetables
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Caramelized Roasted Root Vegetables
Category
Vegetables
Ingredients
- 2 pounds of root vegetables, such as carrots, parsnips, sweet potatoes, and beets
- 1/4 cup Fustini’s Butter olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly chopped herbs of choice, such as thyme or rosemary
Ingredients
Directions
- Arrange a rack in the middle of the oven and heat the oven to 425°,F.
- Peel 2 pounds of root vegetables, if desired, then cut them into roughly 1-inch chunks. Place the root vegetables on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper and toss to evenly coat. Spread out in an even layer. Roast for 30 minutes. Meanwhile, chop fresh herbs.
- Remove the baking sheet from the oven, sprinkle fresh herbs and toss. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.