No Reviews
You must be logged in to post a review.
Roasted Root Vegetables with Truffle Oil & Thyme
x
Print Options
Description
A savory side that’s perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish. The truffle oil is added at the end since continued heating will compromise the delicate flavor.
TaylorMake your version: Not a fan of a particular vegetable, leave it out.
Not a fan of truffle oil? Just omit it and the dish will still be delicious.
Not a fan of thyme? Use any other herbs you like.
Ingredients
- 3 Red Potatoes, Cubed
- 3 Carrots, Peeled, Cut Into Thirds
- 3 Parsnips, Peeled, Cut Into Thirds
- 1 Red Onion, Peeled And Quartered
- 8 cloves Garlic, Peeled
- ¼ cups Extra Virgin Olive Oil
- 3 sprigs Fresh Thyme, Plus Extra Leaves For Garnish If Desired
- 1 pinch Salt And Pepper
- 2 Tablespoons White (or Black) Truffle Oil
Preparation
Preheat oven to 425 F.
Place potatoes, carrots, parsnips, onion and garlic onto a large rimmed sheet pan in a single layer. Drizzle the vegetables with olive oil. Add thyme, and sprinkle with salt and pepper. Toss together.
Place on top rack of the oven and roast 20-25 minutes or until tender. Remove sheet pan from oven, stir vegetables and drizzle with truffle oil. Place back in the oven for another 5 minutes. Remove thyme sprigs and garnish with fresh thyme leaves if desired. Enjoy.
More Recipes from Andrea Taylor - TaylorMade Market
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.