Roasted Root Vegetables

• White Bean Cracker or Baguette Spread
• Ravioli with Garlic Balsamic and Mushroom Cream Sauce

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.

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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

Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe

Cook Time 45

• Product Garlic Balsamic Vinaigrette and Marinade

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:MetricUS Imperial

Product Garlic Balsamic Vinaigrette and Marinade 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:MetricUS Imperial

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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