This Primo Olive Oil and Garlic Roasted Fall Vegetables dish is a perfect accompaniment for autumn dinners, and its herbaceous, savory flavors will have your guests coming back for seconds. Enjoy!
Primo Olive Oil and Garlic Roasted Fall Vegetables Recipe
Savor the season with our Primo Olive Oil and Garlic Roasted Fall Vegetables Recipe
Ingredients
- 1.5 lbs butternut squash peeled, seeded, and cut into 1-inch cubes
- 1.5 lbs sweet potatoes peeled and cut into 1-inch cubes
- 1 lb Brussels sprouts trimmed and halved
- 1 lb carrots peeled and cut into 1-inch rounds
- 1 lb parsnips peeled and cut into 1-inch rounds
- 1 red onion thinly sliced
- 6 cloves garlic minced
- 1/4 cup Primo Olive Oil we recommend one of our current varietals
- 2 teaspoons fresh thyme leaves chopped
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon fresh sage leaves chopped
- Salt and black pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C)
Prepare the Vegetables:
- In a large mixing bowl, combine the butternut squash, sweet potatoes, Brussels sprouts, carrots, parsnips, and red onion.
Garlic and Herb Infusion:
- In a small saucepan, heat the Primo Olive Oil over low heat. Add the minced garlic and cook for 1-2 minutes, just until it becomes fragrant. Be careful not to brown the garlic. Add the chopped thyme, rosemary, and sage and stir for about 30 seconds, just until the herbs start to release their scent. Immediately remove from heat. Allow this mixture to cool for a few minutes.
Coat the Vegetables:
- Pour the olive oil and herb mixture over the prepared vegetables. Toss them well to ensure that all the vegetables are evenly coated. Season with salt and black pepper to taste.
Roasting the Vegetables:
- Spread the vegetables out in a single layer on two large, rimmed baking sheets. Make sure they are not overcrowded; this helps them roast evenly. If necessary, use an additional baking sheet.
Roast:
- Place the baking sheets in the preheated oven and roast for about 30-35 minutes, or until the vegetables are tender and slightly caramelized. Make sure to flip and stir the vegetables every 15 minutes for even cooking.
Serve:
- Once the vegetables are tender and have a beautiful roasted color, remove them from the oven. Taste and adjust the seasoning if needed.
Garnish and Enjoy:
- Transfer the roasted vegetables to a serving platter, and garnish with some additional fresh herbs, if desired. Serve hot as a delightful side dish for your fall meals.
Tips:
- Experiment with different fall vegetables like acorn squash, pumpkin, or turnips to create a unique flavor profile.
- For an extra touch of savory goodness, sprinkle some grated Parmesan or Pecorino cheese over the roasted vegetables before serving.
- You can prepare the olive oil and herb mixture in advance and store it in the refrigerator until you're ready to use it.
