Roasted Root Vegetables with Truffle Oil Thyme
Elevate your side dish game with this Roasted Root Vegetables with Truffle Oil and Thyme recipe—a delightful medley of tender carrots, parsnips, sweet potatoes, and red onion, all roasted to perfection with garlic and fresh thyme. The vegetables are caramelized in the heat of the oven, releasing their natural sweetness, then finished with a luxurious drizzle of truffle oil for an earthy richness that takes this dish to gourmet levels. With just a handful of simple ingredients and minimal prep time, this recipe is a perfect balance of rustic charm and indulgent flavor. Serve it as an elegant accompaniment to your main course or as a satisfying vegetarian dish on its own. Key features like the use of truffle oil and fresh thyme make this recipe stand out as a sophisticated yet accessible addition to your menu.
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Recipe Information
Ingredients
- 3 whole (medium) Carrots
- 3 whole (medium) Parsnips
- 2 whole (medium) Sweet potatoes
- 1 whole (large) Red onion
- 5 whole Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Truffle oil
- 6 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the carrots, parsnips, and sweet potatoes. Cut them into evenly sized pieces, about 1 to 1.5 inches in width, to ensure even roasting.
Peel the red onion and cut it into wedges. Leave the garlic cloves unpeeled for a mellow roasted garlic flavor.
In a large mixing bowl, combine the prepared vegetables (carrots, parsnips, sweet potatoes, onion, and garlic).
Drizzle the vegetables with olive oil and sprinkle with salt and black pepper. Toss everything together to coat the vegetables evenly.
Spread the vegetables out on a large baking sheet in a single layer. Avoid overcrowding to ensure the vegetables roast, not steam.
Distribute the fresh thyme sprigs evenly over the vegetables.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
Remove the vegetables from the oven and immediately drizzle with truffle oil while still hot. Toss gently to distribute the truffle oil's flavor.
Serve the roasted root vegetables warm as a side dish or enjoy them on their own as a hearty vegetarian dish. Garnish with extra thyme sprigs if desired.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 43.0 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
