Roasted Root Vegetables with Raspberry Vinegar
Servings: 8
Calories: 130kcal
Ingredients
- 1 pound rainbow carrots , peeled, if large cut in half lengthwise
- 2 parsnips , peeled and cut in half
- 4 beets , peeled and cut in half or quarters depending on size
- 3 large shallots , peeled and cut in half
- 2 sweet potatoes , peeled and quartered
- 8 garlic cloves
- 4 thyme sprigs , plus more thyme leaves for serving
- 2 tablespoons De La Rosa 613 Avocado Oil
- Kosher salt and pepper to taste
- 3 tablespoons De La Rosa 613 Raspberry Vinegar
Instructions
- Preheat oven to 400° F.
- Place vegetables, garlic cloves, and thyme leaves in a roasting pan. Drizzle with olive oil, add salt and pepper, and toss to coat.
- Roast for 45 minutes, turning every 15 minutes. Add the vinegar over the top and continue to roast for another 10 minutes or until the vegetables are fork-tender. Remove the thyme sprigs.
- Serve on a serving dish garnished with fresh thyme leaves.
Nutrition
Calories: 130kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 108mg | Potassium: 697mg | Fiber: 7g | Sugar: 10g | Vitamin A: 17526IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 1mg