Featured · Garlic olive oil · Roasting · Rosemary olive oil · Thyme balsamic · Vegetables ·Mar 26, 2024

Garlic and Herb Roasted Root Vegetables

Name: Garlic and Herb Roasted Root Vegetables
Ingredients: 2 tablespoons Fustini's Garlic olive oil; 2 tablespoons Fustini's Rosemary olive oil; 4 tablespoons Fustini's Sicilian Lemon White Balsamic; 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

Ingredients

2 tablespoons Fustini's Garlic olive oil
2 tablespoons Fustini's Rosemary olive oil
4 tablespoons Fustini's Sicilian Lemon White Balsamic
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.

Garlic and Herb Roasted Root Vegetables