ROASTED ROOT VEGETABLES WITH TRUFFLE OIL & THYME
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Provided by taylormademarket
Categories Potato
Time 30m
Yield 8 c, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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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Ozzy Feijoo
[email protected]I'm going to try this recipe with different vegetables next time.
leon sikder
[email protected]This dish is a great way to get your kids to eat their vegetables.
Andrea Matteson
[email protected]I'm not a fan of thyme, but I still enjoyed this dish.
Ahmedz Manna
[email protected]This recipe is a bit too salty for my taste.
Gabby
[email protected]I'm not sure what went wrong, but my vegetables turned out mushy.
arfan ulhaq
[email protected]This is a great recipe for a healthy and flavorful side dish.
md basa
[email protected]I love the way the truffle oil brings out the flavor of the vegetables.
System 3RR0R
[email protected]This dish is so easy to make and it's always a hit with my guests.
Najeebi Sahib
[email protected]Delicious!
fojlu mia
[email protected]This recipe is not worth the effort. The vegetables were bland and the truffle oil was overpowering.
Lolo Greer
[email protected]I followed the recipe exactly and the vegetables were still undercooked. I had to roast them for an extra 10 minutes.
Ayaan Maxamad
[email protected]This dish is a bit too simple for my taste. I like my vegetables with a little more flavor.
Bilal Abdullah
[email protected]I'm not a big fan of truffle oil, but I still enjoyed this dish. The vegetables were roasted perfectly and the thyme added a nice flavor.
Cynthia Elliott
[email protected]This recipe is a great way to use up leftover vegetables. I always have a few odds and ends in my fridge and this is a great way to use them up.
Lori McEvoy
[email protected]I've made this dish several times and it's always a crowd-pleaser. The vegetables are always cooked perfectly and the truffle oil adds a touch of elegance.
Danny frosh
[email protected]I love the combination of vegetables in this dish. The sweetness of the carrots and parsnips pairs perfectly with the earthiness of the beets and turnips.
Mateo Esqueda
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the vegetables are always delicious.
Nathaniel McCarthy
[email protected]I followed the recipe exactly and the vegetables turned out great. I especially liked the parsnips.
Juma Ngulata
[email protected]This dish was a hit with my family! The vegetables were roasted to perfection and the truffle oil added a touch of luxury. I will definitely be making this again.