Roasted Root Vegetables With Truffle Oil & Thyme

Name: Roasted Root Vegetables With Truffle Oil & Thyme
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 c, 4-6 serving(s)
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

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Recipe by taylormademarket

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READY IN: 30mins

SERVES: 4-6

YIELD: 8 c

UNITS: US

INGREDIENTS

Nutrition

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

reheat oven to 425*.
Place potatoes, carrots, parsnips, onion & garlic onto a sheet pan.
Drizzle the vegetables with olive oil. Add thyme, Sprinkle with salt & Pepper. Toss together.
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.

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