Roasted Vegetables with Pumpkin Pie Spice Balsamic
Course: SidesDifficulty: EasyServings
4
servingsPrep time
8
minutesCooking time
40
minutesIngredients
1/4 cup AOOC Extra Virgin Olive Oil (you can use a traditional EVOO or try it with our Butter Olive Oil or Madagascar Black Peppercorn Olive Oil)
1 large sweet potato, peeled, halved and cut into 1 inch pieces
2 large carrots, sliced into 1/2 inch rounds
2 large parsnips, peeled and sliced into 1/2 inch rounds
1 medium red onion, cut into 1 inch slices
5 cloves garlic, smashed
1 Tbsp thyme, chopped
salt and pepper
- Vinaigrette
1 tsp dijon mustard
1 small shallot, finely chopped
2 Tbsp AOOC Roasted Pumpkin Seed Oil
2 Tbsp AOOC Pumpkin Pie Spice Balsamic
salt and pepper
Directions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil
- Combine olive oil, sweet potato, carrots, parsnips, onion, garlic and thyme in a large bowl.
- Season vegetables with salt and pepper then spread across the baking sheet.
- Roast until the veggies are tender and turning golden brown, about 40 minutes, turning halfway through.
- Mix vinaigrette ingredients in a small bowl.
- Transfer roasted vegetables to a serving dish and toss with vinaigrette.
Notes
- Original Recipe & Photo: Olive Oil Source
