Roasted to perfection! 🥕🍠 Enjoy this delightful medley of root veggies, all glistening and bursting with flavors from the earthy notes of Mushroom Sage EVOO with a hint of cranberry pear! 🍂🍽️
#RootVeggieLove #MushroomSageEVOO #EatSeasonal #FarmToTable #AutumnFlavors
- 4 cups assorted root vegetables (like carrots, beets, parsnips, and sweet potatoes), peeled and cut into uniform chunks or slices
- 3 tbsp Wild Mushroom & Sage EVOO
- 2 tbsp unsalted butter, melted
- 2 tbsp Cranberry Pear Balsamic Vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs (such as thyme or rosemary), for garnish (optional)
- Preheat your oven to 400F (200C).
- In a small bowl, combine the melted butter, EVOO, and balsamic vinegar for seasoning mix.
- Place the cut vegetables in a large mixing bowl. Drizzle the seasoning mix over the vegetables, tossing well to ensure each piece is coated evenly.
- Add salt and freshly ground black pepper, tossing again to distribute the seasoning evenly.
- Line a baking sheet with parchment paper and spread the vegetables out in a single layer, ensuring they are not overcrowded.
- Place the baking sheet in the preheated oven and roast the vegetables for about 25-35 minutes or until they are golden brown and fork-tender, turning once halfway through the cooking time.
- Once out of the oven, taste and adjust the seasoning if necessary.
- Garnish with fresh herbs and serve immediately.