Root Vegetables – Glazed and Roasted
Servings: 6-8
Ingredients
3 large parsnips, peeled and cut into 3⁄4” pieces
3 large carrots, peeled and cut into 3⁄4” pieces
1⁄2 of a celery root, peeled, sliced and cut into 3⁄4” cubes
3 large golden beets, peeled and cut into 3⁄4” pieces
2 Vidalia onions, peeled and quartered
2 cloves garlic, finely minced
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped
1 tsp sea salt
1⁄2 tsp black pepper, freshly ground
1⁄4 C The Well Dressed Olive Blood Orange EV Olive Oil
1⁄4 C The Well Dressed Olive Balsamic Vinegar
Directions
Preheat oven to 425°. In a large bowl, or on a large baking sheet, toss the root vegetables, garlic, herbs and seasonings with the olive oil and balsamic vinegar. Pour out onto a large baking sheet in a single layer (you may have to use 2 depending upon size). Cover with foil and roast for 40 minutes. Remove from oven, uncover, stir gently and return to the oven and roast for an additional 10 minutes or until tender. Serve immediately.
Servings: 6-8
Ingredients
3 large parsnips, peeled and cut into 3⁄4” pieces
3 large carrots, peeled and cut into 3⁄4” pieces
1⁄2 of a celery root, peeled, sliced and cut into 3⁄4” cubes
3 large golden beets, peeled and cut into 3⁄4” pieces
2 Vidalia onions, peeled and quartered
2 cloves garlic, finely minced
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped
1 tsp sea salt
1⁄2 tsp black pepper, freshly ground
1⁄4 C The Well Dressed Olive Blood Orange EV Olive Oil
1⁄4 C The Well Dressed Olive Balsamic Vinegar
Directions
Preheat oven to 425°. In a large bowl, or on a large baking sheet, toss the root vegetables, garlic, herbs and seasonings with the olive oil and balsamic vinegar. Pour out onto a large baking sheet in a single layer (you may have to use 2 depending upon size). Cover with foil and roast for 40 minutes. Remove from oven, uncover, stir gently and return to the oven and roast for an additional 10 minutes or until tender. Serve immediately.