Roasted Root Vegetables with Thyme,
Garlic and 18 Year Aged Balsamic
By Debbie Kornberg
This recipe is a great way to celebrate the fall root vegetables in season and is packed with flavor, texture and color!
(Serves 6 – 10 people)
1 Yukon gold potato, cut 3/4 inch (or red potatoes or whatever you can find)
1 Sweet potato, cut 3/4 inch (keep skin on)
2 Golden beets (medium size), peeled, cut 3/4 inch
1 Fennel bulb, cut 3/4 inch
2 Parsnips, peeled, cut 3/4 inch
1 Red onion, medium size, cut 3/4 inch
3-4 Tbsp. SPICE + LEAF Galili Olive Oil
Optional: Pomegranate seeds
Preheat oven to 500 degrees. Peel and cut all vegetables into 3/4 inch pieces. In a large bowl, combine all prepped vegetables. Add olive oil with Roasted Vegetable Blend. Mix all together and then transfer onto a baking sheet with parchment paper. Arrange the vegetables evenly for even cooking. Turn oven down to 425 degrees and roast for 30 to 40 minutes until vegetables are cooked through. Transfer into your serving dish. Once vegetables have been placed into serving dish, drizzle balsamic over the roasted vegetables to compliment the flavor and for a beautiful presentation!
Optional: Sprinkle some pop of color and tart flavor.