Roasted Root Vegetables With Truffle Oil & Thyme

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• Ready In: 30 mins
• Serves: 4-6
• Yields: 8 c

Ingredients

• 3  red potatoes, cubed
• 3  carrots, peeled, cut into thirds
• 3  parsnips, peeled, cut into thirds
• 1  red onion, peeled, quartered
• 8  garlic cloves, peeled
• 1⁄4 cup extra virgin olive oil
• 3  sprigs fresh thyme
•  salt & pepper
• 2  tablespoons  white truffle oil or 2  tablespoons  black  truffle oil

Directions

1. reheat oven to 425*.
2. Place potatoes, carrots, parsnips, onion & garlic onto a sheet pan.
3. Drizzle the vegetables with olive oil. Add thyme, Sprinkle with salt & Pepper. Toss together.
4. Place on top rack of oven and roast 20-25 min until tender. Remove sheet pan from oven, stir vegetables & drizzle with truffle oil. Place back in oven for another 5 minute Remove thyme sprigs and Garnish with Fresh Thyme if desired. Enjoy.