Roasting is the key to unlocking your vegetable’s hidden richness. It’s a simple way to add vegetables to your everyday meals and can be easily tailored to satisfy almost any appetite. Roasted vegetables warm up both our homes and our appetites – and this recipe will bring out flavors you didn’t even know existed!
Paired with a rich (and Paleo!) aioli, this appetizer does really well paired with our seafood – or even as an addition to our gluten free pastas!
Herb Roasted Winter Root Vegetables
- Your choice of:
- organic carrots, organic kohlrabi, organic sweet potatoes, organic purple top turnips
- Kosher salt
- Freshly ground pepper
- 2 – 4 tablespoons olive oil
- 3 thyme sprigs (cut into 1″ pieces)
- 2 rosemary sprigs (cut into 1″ pieces)
Preheat oven to 425°. In a large bowl, toss the vegetables with olive oil, rosemary, thyme. Generously season with salt and pepper. Spread the vegetables on a foil lined baking sheet and roast for 40-50 minutes. Check on them every 15 minutes or so, tossing them while you check. Once finished, toss into a bowl and serve with our Paleo Aioli.
- 1 egg yolk
- queeze of lemon
- 1/2 tsp Dijon mustard
- 1 cup olive oil
- 3-4 large garlic cloves, peeled