Roasted Root Vegetables

Our Garlic Balsamic Vinaigrette is extremely versatile when used in cooking. A few herbs and basic root vegetables are transformed into a quick and easy side dish with exceptional flavour.
Cook Time45
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Cook Time 45
Ingredients
  • 2 cups carrots
  • 2 cups parsnips
  • 2 cups white turnip
  • 2 cups brussel sprouts
  • 3/4 cups Garlic Balsamic Vinaigrette
  • 2 tbsp sage fresh, finely chopped
  • 1 tbsp rosemary fresh, finely chopped
  • 2 tsp sea salt
  • Freshly ground pepper
Servings:
Units:
Ingredients
  • 2 cups carrots
  • 2 cups parsnips
  • 2 cups white turnip
  • 2 cups brussel sprouts
  • 3/4 cups Garlic Balsamic Vinaigrette
  • 2 tbsp sage fresh, finely chopped
  • 1 tbsp rosemary fresh, finely chopped
  • 2 tsp sea salt
  • Freshly ground pepper
Servings:
Units:
Instructions
  1. Peel and coarsely chop the carrots, parsnips and turnip. Peel off the outer (discoloured) leaves of the sprouts, leave whole. Place all ingredients into a zip lock bag and shake to coat evenly. Prepare at least one hour before cooking to allow flavours to maximize.
  2. Spread on a baking stone or sheet in a single layer. Place in the oven at 475 degrees for 45 minutes.

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