Truffled Roasted Root Vegetables with Thyme
Delight in the exquisite flavors of roasted root vegetables infused with truffle oil and thyme.
Ingredients
| 3 | cubed |
|---|---|
| 3 | peeled, cut into thirds |
| 3 | peeled, cut into thirds |
| 1 | peeled, quartered |
| 8 | peeled |
| ¼ | cup |
| 3 | |
| 2 | tablespoons or 2 black truffle oil |
Instructions
| 1. | Preheat the oven to 425°F (220°C). |
|---|---|
| 2. | Arrange the red potatoes, carrots, parsnips, red onion, and garlic on a sheet pan. |
| 3. | Drizzle the vegetables with extra virgin olive oil. Add fresh thyme, sprinkle with salt and pepper, then toss to coat evenly. |
| 4. | Position the sheet pan on the top rack of the oven and roast for 20-25 minutes, or until the vegetables are tender. Remove the pan from the oven, stir the vegetables, and drizzle with truffle oil. Return to the oven for an additional 5 minutes. Remove the thyme sprigs before serving, and garnish with fresh thyme if desired. Enjoy! |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 269.9 kcal |
| Protein | 4.1 g |
| Fat | 13.9 g |
| Carbohydrates | 34.3 g |
| Fiber | 4.6 g |
| Sugar | 5.5 g |
Published on Jul 18, 2024 by Luminița