Roasted Root Vegetables with Rosemary Infused Olive Oil
Roasted Root Vegetables with Scallion Infused Olive Oil
A wonderful side dish (or meal) that will pair with almost any main entrée.
Ingredients
- 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
- 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
- 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
- 1 medium red onion
- 1 head garlic, cloves separated, and peeled (about 16)
- 2 tablespoons LUV Flavors scallion infused olive oil, plus more for drizzling
- 2 tablespoons of LUV Flavors Pomegranate Aged Balsamic
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
Step 1:
Place 2 baking sheets in the oven and preheat to 425 degrees
Step 2:
Cut all the vegetables into 1 ½ inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, infused olive oil and salt in a large bowl. Season generously with pepper.
Step 3:
Carefully remove the heated baking sheets from the oven, brush with olive oil. Divide the vegetables evenly between the pans, spreading them out to assure they steam while roasting.
Step 4:
Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Step 5:
Take out of the oven, drizzle with Pomegranate Aged Balsamic or any other LUV Flavors Barrel Aged balsamic. Serve!