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 Time |
| 45 |
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Ingredients
- 2cups carrots
- 2cups parsnips
- 2cups white turnip
- 2cups brussel sprouts
- 3/4cups Garlic Balsamic Vinaigrette
- 2tbsp sagefresh, finely chopped
- 1tbsp rosemaryfresh, finely chopped
- 2tsp sea salt
- Freshly ground pepper
Instructions
- 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.
- 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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