Primo Olive Oil and Garlic Roasted Fall Vegetables Recipe
Savor the season with our Primo Olive Oil and Garlic Roasted Fall Vegetables Recipe
Course Appetizer, Main Course, Side Dish, Vegetables
- 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
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.
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.
Keyword appetizers, olive oil, vegetables, veggies