ROASTED ROOT VEGETABLES WITH TRUFFLE OIL & THYME

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Roasted Root Vegetables With Truffle Oil & Thyme image

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Provided by taylormademarket

Categories     Potato

Time 30m

Yield 8 c, 4-6 serving(s)

Number Of Ingredients 9

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

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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