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.
  • ProductGarlic Balsamic Vinaigrette and Marinade
Cook Time
Cook Time
  • 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
  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.
Snell House Foods

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