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!

Jul 18, 2024