Garlic and Herb Roasted Root Vegetables
Garlic and herb roasted root vegetables with extra virgin olive oil and balsamic glaze, served perfectly tender and flavorful. Serves 4-6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vivalaolive.com.
Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
Ingredients
- 2 tablespoons Garlic EVOO
- 2 tablespoons Dill EVOO
- 4 tablespoons Italian Herbs of Naples 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
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