Olive Oil Roasted Root Vegetables

Olive Oil Roasted Root Vegetables


2 tablespoons Garlic EVOO

2 tablespoons Dill EVOO

4 tablespoons Thyme 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


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.

Serves: 4-6 

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