Root Vegetables – Glazed & Roasted
Recipe courtesy of Gustare Olive Oils & Vinegars
https://gustareoliveoils.com
Recipes
Root Vegetables – Glazed & Roasted
Rosemary
PREP TIME: 30 minutes
COOKING TIME: 50 minutes, approximately
SERVES/YIELD: 6-8
Ingredients
- 3 large parsnips, peeled and cut into ¾-inch pieces
- 1-pound bag of baby carrots
- 1 small celery root or ½ large, peeled and cut into ¾-inch pieces
- 3 large golden beets, peeled and cut into ¾-inch pieces
- 2 small onions, peeled and quartered
- 4 cloves garlic, minced
- 2 tbsp. fresh rosemary, finely chopped
- 2 tbsp. fresh parsley, finely chopped
- 1½ tsp. sea salt, or more to taste
- ½ tsp. freshly ground black pepper, or more to taste
- ¼ cup Gustare Rosemary Extra Virgin Olive Oil
- ¼ cup Gustare Pomegranate-Quince Balsamic Vinegar
- Fresh pomegranate seeds, as desired
Directions
1
Preheat oven to 425 degrees.
2
In a large bowl, toss all ingredients except pomegranate seeds until evenly coated. Spread in a single layer onto 1 or 2 sheet pans.
3
Cover with foil and roast for 40-45 minutes stirring once approximately halfway through.
4
Uncover, stir gently and roast an additional 10 minutes, until vegetables are tender and slightly caramelized.
5
Sprinkle generously with fresh, crisp pomegranate seeds just prior to serving. Enjoy!
